Maple praline cheesecake

Instructions

• For the base: Preheat oven to 350F (180C). Grease a 9-1/2-inch (24-cm) springform pan. In a food processor, whirl 1 cup of flour, 1/4 cup brown sugar and butter. Add 1/4 cup pecans and pulse just until blended. Or work flour with sugar and butter, then stir in nuts. Press into bottom of pan. Bake in centre of preheated 350F (180C) oven for 10 minutes. Cool on a rack.

• Beat cream cheese with granulated sugar and 2 tablespoons flour until smooth. Beat in eggs, one at a time, then sour cream. Mix in maple syrup. Stir in 1/3 cup pecans just until evenly mixed.

• Pour over base and smooth top. Bake in centre of preheated 350F (180C) oven until centre is almost set and cake around outside is firm, from 45 to 50 minutes. Turn off oven. Without opening door, let cake stand in oven 2 hours. Leave springform side on pan.

• To cook topping in a microwave, combine remaining ingredients in a large microwave-safe bowl. Microwave on high, uncovered, until boiling, from 2-1/2 to 3-1/2 minutes. Continue boiling on high power for 3 minutes. After 3 minutes of boiling, drop a little of hot syrup into a measuring cup half-full of cold water. If a soft caramel ball can be formed, sauce is done. If not, microwave for another 30 to 60 seconds, then test again. Repeat until caramel balls form. Or place topping ingredients in a medium-size saucepan set over medium heat. Bring to a boil, uncovered. Boil vigorously until a soft ball will form in cold water, about 4 minutes. Let cool until warm. Mixture should be very thick but pourable. If too thick, add 1 tablespoon of water and microwave, uncovered, for 30 to 60 seconds, then stir. Repeat if necessary. Immediately pour over top of cheesecake with springform side still in place and spread evenly. Refrigerate at least until cold, from 2 to 3 hours.

• To serve, loosen around side with knife. Topped cheesecake will keep well, tightly covered with plastic wrap in the refrigerator, for up to 2 days. Or freeze.