Maple-Rum-Pecan Cheesecake
- 1 prebaked Graham Cracker Crust
- 24 ounces cream cheese
- 1/2 cup maple syrup
- 2 tablespoons cornstarch or arrowroot
- 1/3 cup whipping cream or half and half
- 1 egg
- 3 tablespoons dark rum
- 3/4 cup pecans, coarsely chopped
Instructions:
Here is a cheesecake sweetened with maple syrup. The addition of pecans changes the usual creamy texture we associate with cheesecake. Maple-Rum-Pecan Cheesecake is sure to satisfy cravings for a rich dessert.
- Preheat oven to 375°.
- Beat cream cheese until creamy. Add maple syrup, and beat until no lumps of cream cheese remain.
- Dissolve cornstarch or arrowroot in whipping cream or half and half.
- Add cream with cornstarch, egg, and rum to cream cheese mixture. Combine well.
- Stir in pecans. Pour into prepared crust.
- Bake for 40 to 45 minutes.
- Cheesecake may jiggle a little in the middle but will set up as it cools. It may brown slightly around the edges, but it should not be completely brown.