Maple-Pecan Cheesecake

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Recipe photo
Hands-on time:
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Yield: 12 servings.

Recipe photo

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.

Maple-Pecan Cheesecake

star rating (6) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: 12 servings.
Published: 09/09/2013

Ingredients

Crust

Filling

  • 1 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 /4 teaspoon salt
  • 1/8 teaspoon maple flavor, optional; for stronger flavor
  • 4 large eggs
  • 1/2 cup real maple syrup, Grade B maple syrup preferred
  • 1/2 cup heavy cream

Directions

1) Preheat the oven to 375F. Lightly grease a 9" removable-bottom or springform pan.

2) 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.

3) 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 325F.

4) 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.

5) Beat in the eggs one at a time, scraping the bowl between additions.

6) Stir in the maple syrup and cream. Pour the filling into the crust.

7) Bake the cake for 40 minutes. Reduce the oven temperature to 300F, 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 170F.

8) Turn off the oven, crack the door open a couple of inches, and let the cake cool in the oven for 1 hour.

9) Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving.

Yield: 12 servings.

Reviews

1
  • star rating 04/27/2015
  • Kathy from Vermont
  • Fabulous recipe! I made this for a dinner gathering of 8 two weekends ago. Everyone raved about it. I didn't have the time to fuss with the pecan crust - no pecan flour available and didn't feel like grinding meal in food processor - so just used regular graham cracker crumbs for crust. Still fab! It did take a little longer in the oven - abt. 20 mins more - though I had it on the right temperature per oven thermometer. Preheated oven at higher heat since I didn't prebake the crust and then turned down to recommended temps to bake cheesecake. Also cooled in fridge for only 6 hrs since my time was limited and it was fine. Made it in the AM of the dinner and took it with me that evening. GREAT!!
  • star rating 12/01/2013
  • Jane from Princeton, NJ
  • Another guest made this for Thanksgiving and it was out of this world!!!
  • star rating 11/24/2013
  • benjamin35 from KAF Community
  • I have one more question.... If I am making in a pie tin, will the amount in the recipe be too much for one tin? Maybe I should prep two tins?
  • star rating 11/11/2013
  • benjamin35 from KAF Community
  • Absolutely fantastic! My family and the friends we had over all loved it! there were no left overs. I have a question though... can I make this recipe in a pie tin? I want to make several to give away for Christmas, but its not easy with the spring form pan. Would be much easier if I could give away with foil pans.
    Yes, this recipe should work fine in a pie tin. However, I would suggest to use a parchment circle on the bottom of the tin to prevent sticking. Jon@KAF
  • 11/04/2013
  • from
  • Just a question: can I use light cream cheese, which has 1/3 the fat, or will it ruin the cheesecake?
    We have not tested this recipe using light cream cheese, but you could try it! It may not be as creamy and dense but still delicious! Elisabeth
  • star rating 10/30/2013
  • Belynda from Big Lake, LA
  • I used Maple Sugar in place of 1/4 cup of the Brown Sugar in the batter for a more assertive Maple flavor but otherwise followed the recipe exactly. It turned out perfect and my family loved it. This will definitely be on our Thanksgiving dessert table!
1
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