Halfway between cheesecake and maple sugar pie, this easy-to-make dessert will delight all your guests!
° 400 g cream cheese, softened
° 1 cup maple syrup
° 4 beaten eggs
° 1/2 cup fresh cream
° 1 c. cornstarch
° 1/2 cup whole pecans
* For the crust:
° 1 1/2 cups graham cracker crumbs
° 1/3 cup of melted butter
° 1/4 cup of maple sugar
Preheat the oven to 180 ° C.
In a bowl, combine the graham cracker crumbs with the melted butter and maple sugar.
Line a 20-cm (8-inch) springform pan with a sheet of parchment paper. Distribute the breadcrumb mixture evenly in the pan and press well to form a crust. Bake for 12 to 15 minutes.
In another bowl, mix the cream cheese with the maple syrup. Incorporate the eggs, sour cream and cornstarch. Transfer the preparation to the mold.
Bake in the center of the oven for 1 hour.
Remove to oven & let it cool. Refrigerate for 3 to 4 hours.
Sprinkle with pecans just before serving.