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
Units
Scale
- 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