Maple Pecan Cheesecake

This Maple Pecan Cheesecake is a rich, creamy, and gloriously decadent dessert that brings together the warm, buttery notes of pecans with the unparalleled sweetness of pure maple syrup, all nestled atop a crisp, buttery crust. Perfect for autumn entertaining or a simple, indulgent treat.

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Prep Time 30

Cook Time 1 10

Chilling Time 6

Total Time 10

Servings: 12 slices

Course: Dessert

Cuisine: American, Canadian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Pecan Crust

1.5 cups Graham cracker crumbs finely crushed
0.5 cup finely chopped pecans toasted
0.25 cup granulated sugar
0.5 cup unsalted butter melted

For the Maple Cream Cheese Filling

3 full-fat cream cheese blocks 8-ounce, softened
1 cup pure maple syrup
0.5 cup granulated sugar
0.25 cup heavy cream
2 large eggs at room temperature
1 large egg yolk at room temperature
1.5 teaspoons vanilla extract

For the Maple Pecan Topping

0.5 cup chopped pecans toasted
0.25 cup pure maple syrup
2 tablespoons unsalted butter
1 tablespoon brown sugar optional

Equipment

9-inch springform pan
Electric mixer
Large mixing bowls
Rubber spatula
Aluminum Foil
Roasting Pan (for water bath)
Wire rack
Small Saucepan

Method

Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
In a medium bowl, combine graham cracker crumbs (1), ½ cup toasted chopped pecans (2), and ¼ cup granulated sugar (3). Pour in melted butter (4) and mix until moistened.
1.5 cups Graham cracker crumbs, 0.5 cup finely chopped pecans, 0.25 cup granulated sugar, 0.5 cup unsalted butter
Press mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then cool. Reduce oven temperature to 325°F (160°C).
In a large bowl, beat softened cream cheese (6) until smooth. Gradually add 1 cup pure maple syrup (7) and ½ cup granulated sugar (8), beating until smooth.
3 full-fat cream cheese blocks, 1 cup pure maple syrup, 0.5 cup granulated sugar
Beat in heavy cream (9) and vanilla extract (12) until just incorporated.
0.25 cup heavy cream, 1.5 teaspoons vanilla extract
Add eggs (10) one at a time, beating on low speed until just combined. Stir in the egg yolk (11). Do not overmix.
2 large eggs, 1 large egg yolk
Pour filling over the cooled crust. Place springform pan in a larger roasting pan, pour hot water halfway up the sides for a water bath.
Bake for 60-70 minutes, or until edges are set but center still jiggles. Turn off oven, leave cheesecake inside with door ajar for 1 hour.
Remove from water bath, cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or overnight.
Before serving, prepare topping: In a small saucepan, melt 2 tablespoons butter (16). Add ¼ cup maple syrup (15), 1 tablespoon brown sugar (17, optional), and ½ cup chopped pecans (14). Cook for 2-3 minutes until slightly thickened.
0.5 cup chopped pecans, 0.25 cup pure maple syrup, 2 tablespoons unsalted butter, 1 tablespoon brown sugar
Pour warm maple pecan topping over the chilled cheesecake just before serving.

Notes

Ensure all cold ingredients like cream cheese and eggs are at room temperature to prevent lumps and overmixing, which can lead to cracks. The water bath and slow cooling are crucial for a perfectly smooth cheesecake.