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Maple Pecan Cheesecake: The Ultimate Fall Dessert Recipe

  • Total Time: 465 minutes
  • Yield: 12 servings 1x

Description

A rich and creamy cheesecake with a buttery graham cracker crust and a decadent maple pecan topping. Perfect for holidays or any special occasion!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 32 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • 4 large eggs
  • ½ cup heavy cream
  • ¼ cup sour cream
  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • ¼ cup maple syrup
  • 1 cup pecan halves, toasted
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix well.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
  5. Reduce oven temperature to 325°F (160°C).
  6. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  7. Gradually add granulated sugar and light brown sugar, beating until well combined.
  8. Add vanilla extract and maple extract, and mix until just combined.
  9. Add eggs one at a time, beating after each addition until just combined.
  10. Pour in heavy cream and sour cream, and mix until just combined.
  11. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
  12. Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top.
  13. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  14. Bake for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
  15. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  16. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  17. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  18. While the cheesecake is chilling, prepare the maple pecan topping. In a medium saucepan, melt the butter over medium heat.
  19. Add the light brown sugar and maple syrup, and stir until the sugar is dissolved and the mixture is smooth.
  20. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  21. Remove from heat and stir in the toasted pecan halves and a pinch of salt.
  22. Let the topping cool slightly before pouring it over the chilled cheesecake.
  23. Remove the chilled cheesecake from the springform pan.
  24. Pour the maple pecan topping over the top of the cheesecake, spreading it evenly.
  25. Refrigerate for another 30 minutes to allow the topping to set slightly.
  26. Slice and serve. Enjoy!

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Avoid overmixing the batter, especially after adding the eggs, to prevent cracks.
  • The water bath is crucial for even baking and preventing cracks.
  • Allow the cheesecake to cool gradually in the oven to minimize cracking.
  • Chilling the cheesecake overnight is essential for the best flavor and texture.
  • Toasting the pecans enhances their flavor.
  • Prep Time: 45 minutes
  • Cook Time: 80 minutes

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Find it online: https://www.sweetbananachef.com/maple-pecan-cheesecake/