:::Maple Pecan Cheesecake:::

I made this cheesecake for my younger sisters birthday the other day. I had only tried making baked cheesecake once before, so I was glad that it turned out. :)

:::Maple Pecan Cheesecake:::

Pastry

3/4 cup all-purpose flour

1/2 cup butter (1 stick)

3 tablespoons sugar

1 large egg yolk

Filling

1 1/4 cup pecan halves (chopped)

3 8-ounce packages cream cheese, softened

1/2 cup sugar

4 large eggs

1/4 cup light corn syrup

2 tablespoons all purpose flour

1/2 teaspoon salt

1/2 teaspoon imitation maple flavor

Extra pecans for garnish (optional)

First prepare pastry dough: In a bowl mix the flour, butter sugar and egg yolk. Shape into 2 balls wrap with plastic wrap and refrigerate 1 hour. Preheat oven to 400 F. Press one ball of dough onto bottom of 10" by 3" spring form pan; keep remaining dough refrigerated. Bake the crust 8 minutes; cool in pan. Turn oven down to 350 F.

Meanwhile, in a large bowl prepare filling; with a mixer beat cream cheese until smooth; add the sugar, eggs corn syrup, flour, salt and maple flavoring; beat two more minutes until well mixed. Stir in chopped pecans.

Press remaining dough around side of pan within 1 1/2 inchesof top. Pour the cream cheese mixture into crust.

Bake cheesecake for 45 minutes. Turn off oven; let cheesecake remain in oven for 30 minutes. Remove from oven; cool completely in pan. Cover and refrigerate until well chilled. Remove pan before serving. Arrange pecan halves on top of cheesecake and around the edge of plate if desired.

Enjoy! :)