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Chocolate-Covered Maple Pecan Cheesecake
home :: des moines cooks :: In the Kitchen With AUGUST/SEPTEMBER 2019

Chocolate-Covered Maple Pecan Cheesecake


1¼ cups maple cream sandwich cookies, crushed (measure as crumbs)
3 tablespoons melted butter
½ cup finely chopped toasted pecans

24 ounces cream cheese, softened
4 ounces maple cream*
1 14-ounce can sweetened condensed milk
3 eggs
1 tablespoon vanilla bean paste
½ cup sour cream

1 cup heavy cream
8 ounces semisweet chocolate
2 tablespoons maple cream*
1 teaspoon vanilla bean paste

For crust: Preheat oven to 200°F. Mix all ingredients. Press into bottom of a greased 9-inch springform pan. Bake 20 minutes. Cool completely.

For filling: Beat cream cheese and maple cream until fluffy. Beat in milk and eggs, one at a time. Add vanilla and sour cream. Mix well.

For ganache: Heat the cream to a simmer. Remove from heat and stir in chocolate, maple cream, and vanilla, stirring until chocolate and maple cream are melted and the mixture is smooth.

Pour filling over partially baked crust and bake at 300°F for 50 to 70 minutes. Cool completely. Coat with Chocolate Maple Ganache and, if desired, garnish with maple leaf cookies and toasted pecan halves. Makes about 16 servings.

NOTE: Maple cream is maple syrup whipped to be thicker than molasses. Cheryl gets it at Gateway Market in Des Moines, Whole Foods in West Des Moines, or online from Vermont Country Store. Recipe courtesy Cheryl Rogers.

*See more recipes in our desserts collection

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