Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ½ cup
• Cream cheese, softened - 24 oz (3 packages)
• Maple syrup - 1 cup
• Granulated sugar - ½ cup
• Large eggs - 3
• Vanilla extract - 1 teaspoon
• All-purpose flour - 2 tablespoons
• Pecans, chopped - 1 cup

Instructions

1. 1.

   Preheat the oven to 325°F (165°C).

2. 2.

   Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.

3. 3.

   In a large mixing bowl, beat the cream cheese until smooth.

4. 4.

   Add maple syrup, sugar, and vanilla extract, and mix until combined.

5. 5.

   Add eggs one at a time, mixing on low speed after each addition until blended.

6. 6.

   Mix in flour until just combined.

7. 7.

   Pour the cream cheese mixture over the crust in the pan.

8. 8.

   Sprinkle chopped pecans evenly over the top.

9. 9.

   Bake for 50-60 minutes, or until the center is set but still jiggles slightly.

10. 10.

    Turn off the oven and let the cheesecake cool inside with the door ajar.

11. 11.

    Once cooled, refrigerate for at least 4 hours or overnight before serving.

Nutritional Facts