Every now and then, a recipe comes along that’s so irresistible, it demands to be made. This maple pecan cheesecake is that recipe. Combining the rich, creamy texture of cheesecake with the sweet, nutty flavors of maple and pecans, it’s a dessert that’s sure to impress.
Why This Recipe Works
- The combination of maple syrup and pecans adds a unique, autumnal flavor profile that’s both rich and refreshing.
- Using a water bath during baking ensures the cheesecake cooks evenly, preventing cracks for a flawless finish.
- The graham cracker crust provides the perfect crunchy contrast to the creamy filling, making every bite a delight.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup pure maple syrup
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup chopped pecans
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by preheating your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Tip: For an extra crunchy crust, you can add a tablespoon of brown sugar to the mixture.
Make the Filling
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Gradually add the maple syrup, then the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until the mixture is creamy and uniform. Fold in the chopped pecans. Tip: Ensure all ingredients are at room temperature to avoid lumps in your filling.
Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the bottom of the springform pan in aluminum foil to prevent water seepage. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 350°F for 55-60 minutes, or until the center is almost set. Tip: The water bath is crucial for even baking and preventing cracks.
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracking. Then, remove from the oven and cool completely on a wire rack before refrigerating for at least 4 hours, preferably overnight.
Serve and Enjoy
Once chilled, carefully remove the cheesecake from the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Serve with additional maple syrup and pecans if desired.
Tips and Tricks
For those looking to elevate their maple pecan cheesecake, consider toasting the pecans before adding them to the filling for a deeper flavor. If you’re short on time, you can skip the water bath, but be prepared for potential cracks. For a smoother filling, pass the cream cheese through a sieve before mixing. Always use pure maple syrup for the best flavor; imitation syrups can’t compare. Lastly, for a decorative touch, arrange whole pecans on top of the cheesecake before baking.
Recipe Variations
- Chocolate Maple Pecan Cheesecake: Add 1/2 cup cocoa powder to the crust mixture and swirl melted chocolate into the filling before baking.
- Pumpkin Maple Pecan Cheesecake: Incorporate 1 cup pumpkin puree and 1 tsp pumpkin pie spice into the filling for a seasonal twist.
- Bourbon Maple Pecan Cheesecake: Substitute 1/4 cup of the maple syrup with bourbon for an adult version of this dessert.
- Vegan Maple Pecan Cheesecake: Use vegan cream cheese and a flax egg substitute to cater to dietary restrictions.
Frequently Asked Questions
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular 9-inch cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to avoid breaking it.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will firm up as it cools.
Can I freeze maple pecan cheesecake?
Yes, you can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Summary
This maple pecan cheesecake is a show-stopping dessert that combines creamy, rich flavors with a crunchy crust. Perfect for special occasions or when you’re in the mood for something indulgent.
