Cheesecake with Maple Swirls

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This is a gooey, mapley, creamy version of cheesecake.  There is a little bit of maple in each layer.  Just a tablespoon in the graham cracker crust helps bind the crumbs.  A bit in combination with brown sugar makes for a caramel-kissed cheesecake.  And the topper, literally, is to add dollops of gooey maple and pecans to the surface and then gently make swirls with a fork so each bite has some creamy and some mapley elements.

The rest of my family does not care for cheesecake so I don’t make them often.  When I made the final version of this one, however, my daughter declared, “I still don’t like cheesecake but if I had to have some, this one would be okay.”  And then she ate the whole piece.

Cheesecake with Maple Swirls

For the crust:

For the cake:

For the maple pecan swirl:

Preheat oven to 325.  Lightly grease a 9” spring form pan.

To prepare the crust blend the graham crumbs, butter and maple syrup in a bowl.  Press the mixture into the bottom of the spring form pan and place the pan in the oven for about 8 minutes or until it begins to brown.  Remove and set aside.

For the cheesecake, put the cream cheese in the bowl of a standing mixer and whip with a paddle or cream it by hand.  Add the eggs one at a time.  Add the brown sugar, maple syrup, flour and vanilla and mix until well blended.  Pour the filling over the crust and let settle into a smooth top.

For the maple-pecan swirls, mix together the maple syrup, brown sugar and pecans in a small bowl.  Using a small spoon, drop dollops of the mixture into the surface of the cheesecake batter, distributing the dollops evenly.  When all of the mixture has been added, take a fork and gently run it through the dollops to pull the syrup-pecan mixture slightly into the cheesecake.

Put on the middle rack of the oven and bake for approximately 30-40 minutes or until a tester comes out clean.  When cooked, the lovely swirls of maple and pecan may be less distinguishable visually but will taste incredible.