serves 10-12
Crust:
- 1/2 c butter, softened
- 1/4 c pure maple syrup
- 1 c flour
- 1/4 c rolled oats
- 1/4 c pecans, finely chopped
- 1/2 tsp cinnamon
- 2 pkgs (8oz each) cream cheese, softened
- 1/4 c pure maple syrup
- 1/2 c sour cream
- 1/3 c applesauce
- 3 eggs
- 1 1/2 tsp pure maple extract
- 1 tsp pure vanilla extract
- 1/3 c pure maple syrup, divided
- 3 cups thinly sliced and peeled apples
- 1/2 tsp cinnamon
- 1/2 c pecans, roughly chopped
In a bowl, cream butter and maple syrup with a hand held electric mixer until light and fluffy.
Gradually add flour, oats, pecans and cinnamon until well blended. Press the mixture onto the bottom and 1 1/2 inches up the sides of the buttered 9" springform pan.
Place on a baking sheet. Bake in preheated oven for about 10 minutes, or until set. Cool on wire rack.
In a large bowl, beat cream cheese until fluffy. On low speed, beat in maple syrup, sour cream and applesauce, just until blended. Add eggs, one at a time, and beat on low speed after each addition just until combined. Stir in maple and vanilla extracts (batter will be thin). Pour over cooled crust.
Combine the apples, cinnamon, and 1/3 cup maple syrup. Carefully arrange the apples over the top of the batter.
Add the pecans into the apple bowl and mix to coat in any remaining liquid. Sprinkle the pecans (and any remaining liquid) over the top of the apples.
Bake at 350F for about 1 hour, or until center is almost set. Cool on wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen, but do not uncinch the pan. Cool at room temperature 1 hour more, then refrigerate at least 8 hours.
