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Maple Pecan Cheesecake Recipe

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

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup maple syrup (preferably pure)
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup chopped pecans (for topping)
  • 2 tbsp maple syrup (for topping)

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. 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.
  3. In a large bowl, beat the cream cheese until smooth. Add maple syrup and brown sugar, and beat until well combined.
  4. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla, cinnamon, and salt.
  5. Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the center is just set.
  6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  7. Refrigerate for at least 4 hours or overnight before serving.
  8. 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.

Notes

  • Use full-fat cream cheese for best texture.
  • Pure maple syrup gives the best flavor.
  • Chill the cheesecake thoroughly for clean slices.

Nutrition

Find it online: https://easy-tapas-recipes.com/maple-pecan-cheesecake-recipe/