FOR THE CRUST
2 c Finely ground gingersnaps
3/4 Stick; (6 tablespoons)
-unsalted butter, melted
FOR THE FILLING
2 lb Cream cheese; softened
1 c Firmly packed dark brown
-sugar
1/2 c Maple syrup
3 lg Eggs; separated
1/2 c Sour cream
1/2 ts Salt
1 ts Vanilla
3/4 ts Maple extract
1 c Pecans; toasted lightly and
-chopped fine
Make the crust: In a bowl stir together the gingersnap crumbs and the
butter until the mixture is combined well and press the mixture onto the
bottom and halfway up the side of a 9-inch springform pan.
Make the filling: In a large bowl with an electric mixer cream together the
cream cheese and the brown sugar until the mixture is light and fluffy and
beat in the maple syrup. Add the egg yolks, 1 at a time, beating well after
each addition, and beat in the sour cream, the salt, the vanilla, the maple
extract, and the pecans. In a bowl with the electric mixer, beaters
cleaned, beat the egg whites with a pinch of salt until they just hold
stiff peaks, whisk about one fourth of them onto the cream cheese mixture,
and fold in the remaining whites gently but thoroughly.
Pour the filling into the prepared crust and bake the cheesecake in the
middle of a preheated 350?F. oven for 1 hour. Turn off the oven, let the
cheesecake cool completely in the oven with the door ajar, and chill it,
covered, overnight.
Yields
1 Servings