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Maple Pecan Cheesecake

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A decadent and creamy maple pecan cheesecake with a graham cracker crust, sweetened with pure maple syrup and topped with a rich maple pecan glaze.

Ingredients

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

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil.
  2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese until smooth. Add maple syrup, sour cream, eggs, vanilla, and salt. Mix until well combined.
  4. Pour the filling over the crust and smooth the top. Bake for 55–65 minutes or until the center is set but slightly jiggly.
  5. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
  6. For the topping, combine chopped pecans, maple syrup, and butter in a saucepan. Cook over medium heat for 3–5 minutes until slightly thickened.
  7. Spoon the maple pecan topping over the chilled cheesecake before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Do not overmix the batter to avoid cracks.
  • Let the cheesecake cool slowly to prevent sinking.

Nutrition

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