\u00a0Filling –<\/p>\n
- \n
- Three 8 oz packages cream cheese, regular or light<\/li>\n
- \u00bd cup of sugar<\/li>\n
- \u00bd cup of maple syrup<\/li>\n
- 3 Tbsp of all-purpose flour<\/li>\n
- \u00bd tsp vanilla extract<\/li>\n
- 3 large eggs<\/li>\n<\/ul>\n
\u00a0Garnish –<\/p>\n
- \n
- 1\/2 cup of pecans<\/li>\n
- 1\/2 cup of maple syrup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/li>\n<\/ul>\n
\u00a0Method:<\/p>\n
- \n
- Preheat the oven to 325\u00baF<\/li>\n
- Crush up 4 Maple Leaf Cream cookies and add the crumbs to the graham crumbs and mix with the melted butter and sugar.\u00a0 Press into a 9 inch spring-form pan.\u00a0 Bake the crust for 10 minutes. Remove from oven and place maple leaf cream cookies around the outside of the pan pressing slightly into the crumb crust.\u00a0 Set aside and turn the oven up to 425\u00baF.<\/li>\n
- Beat the cream cheese with an electric mixer until smooth with no lumps. Add the sugar, syrup, flour and vanilla and beat just until it is smooth.\u00a0 Add the eggs one at a time, beating well after each one. Pour into the crust.<\/li>\n
- Bake for 10 minutes, then reduce the heat to 250\u00baF and bake for another 30-35 minutes.\u00a0 It is done when it is barely firm around the edges and is slightly jiggly.\u00a0 As it cools it will firm up and then you can remove the outer rim of the pan.\u00a0<\/li>\n
- Allow the cheesecake to completely cool.\u00a0 Mix the maple syrup and pecans and pour over the cheesecake.\u00a0 Enjoy!”<\/li>\n<\/ol>\n
![\"\"](\"http:\/\/outdooredguys.files.wordpress.com\/2011\/04\/cheesecake.jpg\" "\\"cheesecake\\"")
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