Brown Sugar Cheesecake with Pecan Maple Caramel Sauce

Brown Sugar Cheesecake with Pecan Maple Caramel Sauce

  • 25 Minutes Prep5 Hours 25 Minutes Total
  • 12 Servings
  • 520 Calories per Serving
Look no farther! This cheesecake has it all. Creamy brown sugar cheesecake made with Mountain High™ vanilla yoghurt is served with a velvety brown sugar maple caramel sauce. This dessert delivers.

Ingredient List

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted

Cheesecake

  • 3 packages (8 oz each) cream cheese, softened
  • 2/3 cup packed brown sugar
  • 3 eggs
  • 1 cup from 1 tub Mountain High™ Original Vanilla Whole Milk Yoghurt
  • 2 tablespoons all-purpose flour

Pecan Maple Caramel Sauce

  • 1 cup pecan halves
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup maple syrup
  • 2 tablespoons corn syrup
  • 1 teaspoon maple extract

Preparation

  1. Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan; refrigerate.
  2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup brown sugar and the eggs; beat on medium speed until smooth. Beat in yoghurt and flour until blended. Carefully spread over crust in pan.
  3. Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 15 minutes to 1 hour 20 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around side of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 3 hours.
  4. Just before serving, add pecans to 10-inch skillet over medium heat to toast. Shake pan regularly or stir, 5 to 7 minutes, until darkened and fragrant; set aside. In 2-quart saucepan over medium heat, melt butter. Add 1 cup brown sugar. Cook, stirring constantly, until sugar is dissolved; boil 2 minutes. Add maple syrup and corn syrup; return to boiling. Boil about 2 minutes or until sauce is thickened and coats back of spoon. Pour into medium bowl; cool 20 minutes. Stir in pecans.
  5. Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. To serve, place slice of cheesecake on individual serving plate. Drizzle with warm sauce. Cover and refrigerate any remaining cheesecake.

Tips

  • Look for Grade A or B pure maple syrup for this recipe.
  • Cover and refrigerate any remaining cheesecake, and serve within 3 days. Reheat caramel sauce in microwave uncovered on High in 20-second increments until smooth and warm.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 32g 49%, Saturated Fat 18g 89%, Cholesterol 135mg 45%, Sodium 340mg 14%, Potassium 210mg 6%, Total Carbohydrate 53g 18%, Dietary Fiber 0g 0%, Vitamin A 25%, Vitamin C 0%, Calcium 15%, Iron 6%, Vitamin D 8%, Vitamin E 2%, Thiamin 4%, Riboflavin 20%, Niacin 2%, Vitamin B6 2%, Folic Acid 4%, Vitamin B12 6%, Pantothenic Acid 6%, Phosphorus 10%, Magnesium 4%, Zinc 4%, Selenium 10%, Copper 2%, Manganese 25%

Nutrition Other (Amount per serving)

Calories 520, Calories from Fat 280, Trans Fat 1g, Monounsaturated Fat 8g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 43g, Protein 6g, Beta-Carotene 4%, Omega-3 0g, Carbohydrate Choice 3 1/2, Starch 2, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 6, Fruits 0c, Vegetables 0c, Grains 0oz-eq, Meat & Beans 0oz-eq, Dairy 1c, Fats & Oils 3tsp