This cheesecake won the hearts of all our taste-testers, even those who were neither cheesecake nor maple fans. The texture of the filling is ultra-smooth and creamy, and the maple flavor is apparent, yet subtle. The pecan crust is a nutty, salty counterbalance to the filling.
Preheat the oven to 375°F. Lightly grease a 9" removable-bottom or springform pan.
To make the crust: Mix the crust ingredients until crumbly. Press into the bottom and 1" up the side of the prepared pan. Prick with a fork.
Bake the crust for 10 to 15 minutes, until it's light golden brown. Remove it from the oven, and reduce the oven temperature to 325°F.
To make the filling: Mix the cream cheese, brown sugar, vanilla, salt, and maple flavor at low speed until smooth, scraping the bottom and sides of the bowl.
Beat in the eggs one at a time, scraping the bowl between additions.
Stir in the maple syrup and cream. Pour the filling into the crust.
Bake the cake for 40 minutes. Reduce the oven temperature to 300°F, and bake an additional 15 minutes, until the edges of the cake are set; a digital thermometer inserted 2" from the edge of the pan should read 170°F.
Turn off the oven, crack the door open a couple of inches, and let the cake cool in the oven for 1 hour.
Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving.
