Maple Cheesecake is an updated version of the classic dessert favorite. The creamy cheesecake is perfectly complemented with a touch of maple syrup and its pecan graham cracker crust!

A slice of maple vanilla cheesecake on a white plate with syrup and pecan

When we flew over to England in July my youngest son fell in love with the cheesecake they served on the airplane. Apparently I had neglected to make him any for all of his 8 years-a great parental failure on my part. So last week when my boys asked me what recipes I was making coming up on the blog, and I mentioned this Maple Cheesecake there was considerable celebration.

Why I love this recipe

this is just a slight variation on a traditional recipe but the extra flavors make a world of difference!
the crust has some added pecan for a nutty flavor
the filling gets a generous helping of vanilla extract and maple syrup to sweeten it up!

If you love cheesecake you’re going to adore this recipe!

Ingredients

Another reason to love this recipe is its simple ingredients, nothing fancy here!

graham crackers
cinnamon
butter
pecans
brown sugar
cream cheese
maple syrup
vanilla extract
eggs
whole milk or half and half

Step by step

If you’ve never made cheesecake before you’ll be amazed how easy this maple cheesecake is!

Prepare the crust: Pulse crust ingredients (including yummy pecans!) in a food processor until crumbly. Press into a springform pan (affiliate link) to make your maple cheesecake crust.
Prep the filling: Mix the filling ingredients in a stand mixer (affiliate link) or with a handheld mixer until blended, pour in the crust.
Bake: Bake 55 minutes or until set in the middle.
Cool: Cool on a rack and then refrigerate at least 4 hours.

See? Easy-peasy!

Tips & Tricks

Wrap the springform pan (affiliate link) tightly in aluminum foil to prevent leakage if it doesn’t have a very tight seal.
Keep the top of the maple cheesecake from cracking by placing a pan of water on the bottom rack of the oven while baking. The moisture from the water keeps the air moist and prevents the top from drying out and cracking.
Serve with an additional drizzle of maple syrup and pecans if desired.

Storage

Keep the maple cheesecake in the refrigerator in an airtight container up to 3 days.

I hope you love this recipe as much as I do, it’s the perfect fall dessert!

You might also like this Lemon version with Blackberry Sauce, Layered Pumpkin Pie Cheesecake, Apple Crisp Cheesecake, or this Funfetti Cheesecake Ball

If you’ve tried this recipe please comment and rate it below, I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook to see more delicious recipes and life updates.

Maple Vanilla Cheesecake

★★★★★ 5 from 1 reviews

Author: The Happier Homemaker
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hour 5 mins
Yield: 8 1x
Category: Dessert
Method: baking
Cuisine: American

Print Recipe

Description

Maple Vanilla Cheesecake is an updated version of the classic dessert favorite. The creamy cheesecake is perfectly complemented with a touch of maple syrup!

Ingredients

Scale

1 sleeve graham crackers (9 large crackers)
¼ cup butter, melted
1 teaspoon cinnamon
1 tablespoon brown sugar
¼ cup pecans
(4) 8oz packages cream cheese
3 large eggs
2 teaspoons vanilla extract
¾ cup pure maple syrup plus extra for drizzling if desired
½ cup whole milk or half and half

Instructions

Preheat oven to 350 degrees.
Spray a springform pan (affiliate link) with nonstick spray.
In a food processor or blender (affiliate link) combine graham crackers, butter, cinnamon, brown sugar and pecans.
Pulse until finely crumbed.
Press mixture into the bottom and slightly up the sides of the prepared pan.
Wrap the pan tightly with aluminum foil to prevent leakage.
In a large bowl combine cream cheese, eggs, vanilla, milk and maple syrup and beat until uniform.
Pour filling into pan and bake for 55 minutes or until middle is just barely set.
Cool on a wire rack then transfer to the refrigerator for at least 4 hours.

Notes

Wrap the springform pan (affiliate link) tightly in aluminum foil to prevent leakage if it doesn’t have a very tight seal.
Keep the top of the maple cheesecake from cracking by placing a pan of water on the bottom rack of the oven while baking. The moisture from the water keeps the air moist and prevents the cheesecake from drying out and cracking.
Serve with an additional drizzle of maple syrup and pecans if desired.