Ingredients
- 400 g cream cheese, softened
- 1 cup maple syrup
- 4 large eggs, beaten
- 1/2 cup heavy cream
- 1 tbsp cornstarch
- 1/2 cup whole pecans
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup maple sugar
Directions
- Preheat the oven to 180°C. Line the base of an 8-inch (20-cm) springform pan with parchment paper.
- Combine the graham cracker crumbs, melted butter and maple sugar. Press firmly into the pan and bake for 12–15 minutes. Cool slightly.
- Beat the cream cheese and maple syrup until smooth. Mix in the eggs, heavy cream and cornstarch. Pour over the crust.
- Bake for about 1 hour, until the edges are set but the center still has a slight wobble. Cool to room temperature, then refrigerate for 3–4 hours. Sprinkle with pecans before serving.