Indulge in the rich flavors of fall with this decadent Maple Pecan Cheesecake, a dessert that brings the comforting sweetness of maple syrup together with the nutty crunch of pecans. This creamy cheesecake sits on a buttery graham cracker crust and is infused with pure maple syrup, giving each bite a warm and earthy sweetness. Topped with a luscious maple pecan glaze, it’s a show-stopping dessert that’s perfect for holiday gatherings or cozy nights at home. The hint of cinnamon in the filling and the toasted pecans on top add an extra layer of texture and flavor, making this cheesecake an irresistible autumn treat.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup pure maple syrup
- 3/4 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
Maple Pecan Topping:
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 cup chopped pecans, toasted
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the maple syrup and brown sugar, and continue mixing until well combined. Add the eggs one at a time, beating after each addition. Mix in the sour cream, vanilla extract, and cinnamon until smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 1 hour, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Make the Maple Pecan Topping: In a small saucepan over medium heat, combine maple syrup, brown sugar, and butter. Stir until the butter melts and the sugar dissolves. Add the heavy cream and bring to a gentle boil, then simmer for 3-5 minutes until thickened. Stir in the toasted pecans.
- Assemble and Chill: Pour the maple pecan topping over the cooled cheesecake. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
- Serve: Remove the cheesecake from the springform pan, slice, and enjoy!
