Maple Pecan Cheesecake

Maple Pecan Cheesecake is a luxurious dessert that blends the deep, rich flavor of maple syrup with the buttery crunch of toasted pecans, all atop a creamy cheesecake filling and a crisp graham cracker crust. It’s the perfect seasonal treat for fall gatherings, holiday celebrations, or when you want a show-stopping dessert that feels both classic and indulgent.

Why You’ll Love This Recipe

• Rich, creamy texture with layers of flavor
• Sweetened naturally with pure maple syrup
• Crunchy pecan topping adds perfect contrast
• Great make-ahead dessert for holidays or entertaining
• Simple ingredients with a big payoff
• Looks elegant on any dessert table

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• Unsalted butter, melted
• Cream cheese, softened
• Pure maple syrup
• Brown sugar
• Eggs
• Sour cream
• Vanilla extract
• All-purpose flour (for thickening)
• Chopped pecans, toasted
• Heavy cream (for topping or garnish, optional)

Directions

1. Preheat oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs with melted butter and press into the bottom of a springform pan to form the crust.
3. Bake crust for 8–10 minutes, then let cool.
4. In a large mixing bowl, beat cream cheese until smooth. Add maple syrup, brown sugar, and vanilla; mix until combined.
5. Add eggs one at a time, beating gently after each addition. Mix in sour cream and flour.
6. Pour batter over the cooled crust. Tap the pan to release air bubbles.
7. Bake for 50–60 minutes or until center is just set and slightly wobbly.
8. Turn off oven, crack the door, and let cheesecake cool gradually for 1 hour.
9. Refrigerate for at least 4 hours or overnight.
10. Before serving, top with toasted pecans and optional whipped cream or maple drizzle.

Servings and timing

This recipe makes 12 servings. Prep time is 20 minutes, bake time is about 60 minutes, and chilling time is at least 4 hours, making this an ideal make-ahead dessert.

Variations

• Use gingersnap cookies instead of graham crackers for a spiced crust
• Add a splash of bourbon to the filling for depth
• Stir chopped pecans directly into the batter for added texture
• Make it mini: prepare in cupcake tins for individual servings
• Add a caramel swirl on top before baking for extra richness

storage/reheating

Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge before serving. No reheating is necessary.

FAQs

Can I make Maple Pecan Cheesecake ahead of time?

Yes, it’s even better when made a day ahead and chilled overnight.

Can I freeze this cheesecake?

Absolutely. Freeze whole or by the slice, tightly wrapped, for up to 2 months.

What type of maple syrup should I use?

Use pure maple syrup, preferably Grade A dark or amber for the richest flavor.

How do I prevent cracks in the cheesecake?

Avoid overmixing, use a water bath if possible, and let the cake cool gradually.

Can I make this cheesecake without flour?

Yes, you can omit it or use cornstarch as a gluten-free alternative.

What’s the best way to toast pecans?

Bake them at 350°F for about 8 minutes, shaking halfway through.

Can I use a different crust?

Sure! Try shortbread, chocolate wafers, or even oats and nuts for a gluten-free base.

Can I substitute maple syrup with honey?

You can, but the flavor will change—maple syrup provides the signature taste.

Should I serve it with a topping?

It’s delicious as-is, but a dollop of whipped cream or a drizzle of maple syrup adds extra indulgence.

What pan should I use?

A 9-inch springform pan works best for even baking and easy removal.

Conclusion

Maple Pecan Cheesecake is an elegant dessert that delivers big on flavor with its combination of creamy, nutty, and sweet elements. Whether you’re serving it for a special occasion or simply indulging in a weekend treat, this cheesecake is sure to impress and satisfy.

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