PECAN BUTTER TART CHEESECAKE

By heathermcginnis

Got this from the Globe and Mail ... different crust ...

Ingredients

• BASE:
• 1 cup flour
• 1 cup rolled oats
• 1/4 cup brown sugar
• 1/2 cup unsalted, melted butter
• 1 cup pecan pieces
• FILLING:
• 2 pkgs cream cheese
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup sour cream
• 2 tsp vanilla
• 2 large eggs
• 1 large egg yolk
• 1/2 cup lightly toasted, crushed pecan pieces

Preparation

Step 1

BASE:

Combine ingredients and put in the bottom of a lightly greased 9" springform pan. Bake at 350 for 12 minutes. Cool.

Lower oven to 300.

Beat cream cheese till fluffy. Add sugar and beat till dissolved. Add maple syrup and continue beating and scraping the bowl. Add the vanilla and sour cream and beat again till smooth. Add eggs one at a time and then the yolk, beating well after each addition. Stir in the pecan pieces.

Bake for 1 hour till no longer jiggly. Cool and remove from pan. Cool at room temp for 6 hours and then refrigerate for 6 hours (uncovered)