1. Base: Preheat oven to 350 degrees. 2. Grease a 9 inch springform pan. 3. In a food processor whirl flour, brown sugar and butter. 4. Add pecans and pulse just until blended. 5. Press into the bottom of the pan and bake for 10 minutes. 6. Cool on a rack. 7. Cake: Beat cream cheese with the sugar and flour until smooth. 8. Beat in the eggs, one at a time along with the sour cream. 9. Mix in the maple syrup. 10. Stir in the pecans until evenly mixed. 11. Pour over the base and with the back of a spoon smooth out the top. 12. Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes. 13. Turn off the oven and let the cake stand for 2 hours-in the oven please. 14. In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter. 15. Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes. 16. Let cool until just warm and should be very thick but still pourable. 17. If not add 1 T. 18. of water and whisk in. 19. Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight. 20. Before serving loosen the sides of the pan and remove the ring. ---------------------------------------------------------------------------
Nutrition
Ingredients
