Maple Cheesecake
Maple Cheesecake is an autumn version of the classic dessert favorite. The creamy cheesecake is perfectly complemented with a touch of maple syrup and its pecan graham cracker crust!
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My kids are obsessed with cheesecake and we always love trying different flavor variations like our lemon blackberry cheesecake, apple crisp cheesecake, and gingerbread cheesecake. In the autumn though, we love this maple cheesecake paired with pumpkin cheesecake-either is the perfect Thanksgiving dessert.
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 flavor 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 (graham crackers, melted butter, cinnamon, brown sugar, and 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: Plan a baking pan of water on the bottom rack of the oven. Set the cheesecake on the top rack and bake 55 minutes or until set in the middle.
- Cool: Cool completely (to room temperature) on a wire rack. After the cheesecake cools, refrigerate at least 4 hours before serving.
See? Easy-peasy!
Tips for best results
- 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 water bath 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!
If you try this recipe please comment and rate it below, I love hearing from you!
Maple Vanilla Cheesecake
- Total Time: 1 hour 5 mins
- Yield: 8 1x
Description
Maple Cheesecake is an autumn version of the classic dessert favorite. The creamy cheesecake is perfectly complemented with a touch of maple syrup and its pecan graham cracker crust!
Ingredients
- 1 sleeve graham crackers (9 large crackers)
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1/4 cup pecans
- (4) 8oz packages cream cheese
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup maple syrup plus extra for drizzling if desired
- 1/2 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. Place a baking dish with water on the bottom rack of the oven. Place the cheesecake on a rack above it. Bake for 55 minutes or until the middle of the cake is just barely set.
- Cool on a wire rack until room temperature then transfer the cheesecake 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.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 429
- Sugar: 28.6 g
- Sodium: 554.3 mg
- Fat: 25.2 g
- Carbohydrates: 38.7 g
- Protein: 12.6 g
- Cholesterol: 132.5 mg
so good, a huge hit at our party, thanks!