Preheat oven to 350 degrees F
Combine the pecans, 1/4 cup brown sugar, and 1/2 tsp
cinnamon in the bowl of a food processor. Pulse until the pecan
pieces are about the size of peppercorns. Add 4 Tablespoons
melted butter and pulse again to combine. Pat the mixture in an
even layer in a 9-inch springform pan. Set aside.
In the bowl of a stand mixer, beat the cream cheese and
granulated sugar until smooth and creamy. Add the sour cream
and cornstarch, and mix until well blended. With the mixer
running, add the egg and egg yolks, one at a time, being sure
each egg is fully blended into the batter before adding the next.
Add 1 teaspoon vanilla and salt, stirring to combine. Pour the
batter in an even layer over the crust.
In a medium mixing bowl, combine 2 teaspoons ground
cinnamon, 1/4 cup brown sugar, 1 Tablespoon softened butter.
Add 1 Tablespoon maple syrup and 2 teaspoons heavy cream.
Dollop this mixture on top of the unbaked cheesecake. Use a
knife to swirl the brown sugar/cinnamon mixture into the
cheesecake batter.
Place springform pan on a baking sheet (this will make for easy
clean up in case your springform pan leaks during baking). Bake
in preheated oven for 50-55 minutes, or until the cake is set.
The center will still be slightly jiggly, but will set up as it cools.
Open the oven door a few inches and leave cake in the oven for 1
hour as it cools. Refrigerate cake for at least 4 hours or
overnight.
To make the caramel sauce, combine 1/4 cup butter, 1/2 cup
brown sugar, and 2 Tablespoons maple syrup in a small sauce
pan. Stirring frequently, bring the sauce to a to a boil over
medium heat. Once it has reached a boil, remove from heat and
stir in 1 teaspoon vanilla, 2 Tablespoons heavy cream, and a
pinch of salt. Allow to cool for 10 minutes before serving. The
sauce can also be made in advance and reheated in the
microwave before serving.
To serve, remove the outside of the springform pan. Use a sharp
knife, dipped in hot water and dried with a towel, to cut the cake
into 12 even slices. Drizzle each slice with the warm caramel sauce
and garnish with pecan pieces.
Serving
Suggestions
12 servings
Originally Submitted
2/2/2013
0 Out of 5 from
0 reviews
You can add this Cinnamon Bun Cheesecake recipe to your own private DesktopCookbook.
