Cider Cheesecake with Maple Pecan Crust

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Cider Cheesecake with Maple Pecan Crust
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Servings Prep Time
8-10servings 1hour
Servings Prep Time
8-10servings 1hour
Cider Cheesecake with Maple Pecan Crust
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8-10servings 1hour
Servings Prep Time
8-10servings 1hour
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 325°F. In a pan, bring the Molson Canadian Cider and sugar to a boil.
  2. Allow to boil for 5 minutes, then remove from the heat and let cool. In a bowl, mix the pecans, flour, butter and maple syrup. Press into a 20 or 23 cm (8 or 9 inch) diameter spring form pan.
  3. Bake in the oven for 10 minutes. Use an electric mixer to blend the cream cheese and sour cream. Add the flour, eggs and warm syrup to the Molson Canadian Cider and vanilla.
  4. Pour the mixture into the spring form pan and bake in the oven for 1 hour. Allow to cool completely at room temperature and then refrigerate for 1 hour before turning out.
  5. Decorate with maple roasted pecans and pomegranate.
  6. Place pecan halves in a baking dish and roast for 10 minutes.
  7. In the interim, heat the maple syrup on medium heat.
  8. Allow the syrup to come to a boil and reduce to a thicker, toffee-like consistency.
  9. Add the pecans to the hot boiling syrup, stirring to coat.
  10. Continue to heat until the syrup sticks to the pecans and there is no residual syrup left in the pan.
  11. Spread on a baking sheet overlaid with parchment paper and allow to cool.
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