Maple Cheesecake

Liven up a cheesecake with the addition of Maple Cooked Pudding and Pie Filling. It’s a crowd-pleasing dessert to serve at your next get-together. For best results, make this the day ahead and refrigerate overnight. 

12 servings

Average 120 minutes

Ingredients

Ingredients

for this recipe Maple Cheesecake

For Crust:

⅓ cup pecan pieces
1 cup graham wafer crumbs
¼ cup granulated sugar
¼ cup melted butter

For Maple Filling:

8 oz cream cheese
½ cup sugar
3 eggs
1 tsp vanilla extract
pinch of salt
1 cup sour cream
1 package Shirriff Maple Cooked Pudding and Pie Filling
Edible red glitter
Maple leaf stencil

Preparation

Preparation

1

In food processor, pulse pecan pieces until fine. Add graham wafer crumbs and sugar; pulse to combine. Drizzle in melted butter; pulse to moisten.

2

Double wrap outside of 8-inch (2 L) springform pan with heavy-duty foil, allowing foil to come up side of pan. 

3

Press crumb mixture into bottom of pan. Bake in centre of 325°F (160 °C) oven for 8 to 10 minutes. Let cool. 

4

Maple Filling: Using electric mixer, beat cream cheese with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and salt. Beat in sour cream and Shirriff Maple Cooked Pudding and Pie Filling until smooth. Pour over crust. 

5

Set springform pan in larger pan. Fill larger pan with enough hot water to come 1-inch (2.5 cm) up side of springform pan. 

6

Bake for about 90 minutes or until edges are set and cheesecake is no longer shiny on top but centre is still jiggly. 

7

Turn off oven and let cake stand in oven for 1 hour. Remove from water. Remove foil and let cool completely in pan. Refrigerate for 8 hours or overnight. 

8

Using glitter and stencil, create maple leaf on top of cake.

Cook’s Tip: Replace vanilla extract with maple extract for extra maple flavour.
Cook’s Tip: Replace pecans with toasted coconut if desired.