A rich and creamy maple pecan cheesecake with a crunchy pecan crust and luscious maple flavor, perfect for fall and festive occasions.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, chopped pecans, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes. Let cool.
In a large bowl, beat the cream cheese until smooth. Add maple syrup and brown sugar, and beat until well combined.
Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla, cinnamon, and salt.
Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the center is just set.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
For the topping, toast chopped pecans in a dry skillet for 2-3 minutes. Drizzle with maple syrup and let cool slightly before sprinkling over the cheesecake.