Maple-Rum-Pecan Cheesecake

Here is a cheesecake sweetened with maple syrup. The addition of pecans changes the usual creamy texture we associate with cheesecake. Maple-Rum-Pecan Cheesecake is sure to satisfy cravings for a rich dessert.

INGREDIENTS:

• 1 prebaked Graham Cracker Crust
• 24 ounces cream cheese
• 1/2 cup maple syrup
• 2 tablespoons cornstarch or arrowroot
• 1/3 cup whipping cream or half and half
• 1 egg
• 3 tablespoons dark rum
• 3/4 cup pecans, coarsely chopped

INSTRUCTIONS:

1. Preheat oven to 375°.
2. Beat cream cheese until creamy. Add maple syrup, and beat until no lumps of cream cheese remain.
3. Dissolve cornstarch or arrowroot in whipping cream or half and half.
4. Add cream with cornstarch, egg, and rum to cream cheese mixture. Combine well.
5. Stir in pecans. Pour into prepared crust.
6. Bake for 40 to 45 minutes.
7. Cheesecake may jiggle a little in the middle but will set up as it cools. It may brown slightly around the edges, but it should not be completely brown.