Name: Maple Pecan Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 80g Maple syrup; 50g Chopped pecans; 90g Oven toasted pecans; 30g Maple syrup drizzle

Description

A warm, autumnal cheesecake with real maple syrup in both the crust and the filling, pecans throughout, and ~90g of oven-toasted pecans on top with a final drizzle of maple syrup.

Special Instructions

Add chopped pecans and a drizzle of maple syrup to the graham cracker crust before pressing into the pan. Toast the pecans for the filling in a dry skillet over medium heat for 3-4 minutes until fragrant. Reduce the sugar in the base recipe by about 30g since the maple syrup adds sweetness. For the topping, toss ~90g pecan halves with a bit of maple syrup and a pinch of salt, spread on a lined baking sheet, and bake at 350F for about 10 minutes. Let cool before placing on the finished cheesecake.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Oven toasted pecans	90g	Toss pecans with maple syrup and bake at 350F for 10 min
Maple syrup drizzle	30g

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Maple syrup	80g	Use real maple syrup, grade A dark
Chopped pecans	50g	Toasted

Crust (pecans)

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up pecans a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.