Brown Sugar Cheesecake with Pecan Maple Caramel Sauce
- 25 Minutes Prep5 Hours 25 Minutes Total
- 12 Servings
- 520 Calories per Serving
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
- 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.
- 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.
- 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.
- 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.
- 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
