° 400 g cream cheese, softened
° 1 cup of maple syrup
° 4 eggs, beaten
1/2 cup sour cream
1 C. cornstarch
° 1/2 cup whole pecans
- For the crust:
° 1 1/2 cups graham cracker crumbs
° 1/3 cup melted butter
1/4 cup maple sugar
Preheat the oven to 180 ° C.
In a bowl, combine the graham cracker crumbs with the melted butter and maple sugar.
Line up a 20 cm (8 inch) pan with a sheet of parchment paper. Distribute the breadcrumb mixture evenly throughout the pan and press down well to form a crust. Bake for 12 to 15 minutes.
In another bowl, mix the cream cheese with the maple syrup. Stir in the eggs, sour cream and cornstarch. Transfer the preparation to the mold.
Bake in the center of the oven for 1 hour.
Remove to the oven and let cool. Refrigerate for 3 to 4 hours.
Sprinkle with pecans just before serving.