Cheesecake has been a favorite dessert in my family for as long as I can remember. I could eat cheesecake everyday! There are so many different ways to flavor this tasty dessert and just as many ways to decorate it. I also love the taste of maple syrup. My one and only trip to visit the beautiful state of Vermont included a visit to a restaurant high in the mountains with a delicious maple chiffon pie that I have not been able to duplicate.
I found this delicious variation on a cheesecake, however, that reminds me of the flavor in that wonderful pie.
2 cups finely chopped gingersnaps
6 tablespoons melted butter
4 8-ounce packages cream cheese
1 cup dark firmly packed brown sugar
½ cup maple syrup
3 eggs, separated
½ cup sour cream
½ teaspoon salt
1 teaspoon vanilla extract
¾ teaspoon maple extract
1 cup chopped toasted pecans
In a medium bowl mix the gingersnaps and butter together. Press into the bottom and halfway up the sides of a 9-inch spring form pan.
In a large bowl cream together the cream cheese and brown sugar until the mixture is light and fluffy. Beat in the maple syrup. Add the egg yolks 1 at a time. Beat in the sour cream, salt, vanilla, maple extract, and pecans. In a separate bowl beat the egg whites until they hold stiff peaks. Whisk one-fourth of the egg whites into the cream cheese mix. Fold in the remaining whites gently but thoroughly. Pour into the crust. Bake in a 350 degree oven for 1 hour. Turn off the oven and let cool completely. Chill.