Maple Pecan Cheesecake
1/2 cup butter or margarine, softened
3/4 cup all-purpose flour
3 tablespoons sugar
1 egg yolk
3 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon maple extract
1/4 cup corn syrup
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans
1/4 cup walnut halves
Early in the day or 1 day ahead: In a small bowl with mixer at low speed, beat butter or margarine, flour, sugar and egg yolk, just until mixed. Shape dough into a ball; wrap with plastic wrap and refrigerate 1 hour.
Preheat oven to 400ºF. Spread 1/2 of dough onto bottom of 10 x 3-inch springform pan. Bake crust 8 minutes or until golden; cool on wire rack. Turn oven control to 350ºF.
In large bowl with mixer at medium speed beat cream cheese and 1/2 cup sugar until smooth. Add eggs, maple extract, corn syrup, 2 tablespoons flour and salt. Stir in chopped pecans; beat 2 minutes.
Press remaining dough around side of pan. Don't bake.
Pour cream cheese mixture in pan. Bake cheesecake 45 minutes; turn off oven. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven; cool slightly in pan or wire rack. Cover and cool slightly in pan on wire rack. Cover and refrigerate at least 3 hours or until well chilled.
To serve: Remove sides from pan. Place cheesecake on chilled platter. Arrange reserved pecan halves on top of cheesecake, using a little corn syrup to help them stick.