Maple Pecan Cheesecake Treat

This Maple Pecan Cheesecake brings together the warm sweetness of maple syrup and the buttery crunch of toasted pecans in a creamy, luscious dessert. It is a showstopper for holiday dinners and a comforting treat to enjoy any time you want something special.

I first made this cheesecake for a Thanksgiving gathering and it quickly became the requested dessert every year. The combination of maple syrup and pecans feels like fall in every bite.

Ingredients

• Graham cracker crumbs: provide a firm and flavorful base pick fresh crumbs for better texture
• Melted butter: helps the crust hold together and adds richness use unsalted for control over saltiness
• Sugar: adds necessary sweetness to the crust and filling without overpowering
• Cream cheese: the creamy backbone of the cheesecake make sure it is softened to avoid lumps
• Eggs: bind the filling together and add a silky smooth texture use large eggs at room temperature for best results
• Pure maple syrup: the star ingredient adds natural sweetness and a distinctive maple flavor look for grade A amber for a balanced taste
• Vanilla extract: enhances all the flavors and rounds out the sweetness
• Chopped pecans toasted: give a nutty crunch and complement the maple flavor lightly toast to bring out their oils and make sure they stay fresh

Instructions

Prepare the Crust:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius In a mixing bowl combine the graham cracker crumbs with melted butter and sugar Stir thoroughly so the butter coats every crumb Press this mixture firmly and evenly into the base of a 9 inch springform pan Bake the crust for 10 minutes to set it and then let it cool completely before adding the filling This prevents a soggy crust and helps the cheesecake hold its shape

Make the Cheesecake:

In a large bowl use a hand mixer or stand mixer to beat the softened cream cheese with sugar until the mixture is perfectly smooth and creamy without any lumps Add the eggs one at a time making sure to beat well after each addition This incorporates air and prevents cracking during baking Stir in the pure maple syrup and vanilla extract mixing gently until combined Don’t overbeat here or the filling can turn runny

Bake:

Pour the cheesecake filling evenly over the cooled crust Place the springform pan on the middle rack of the preheated oven Bake for 55 to 60 minutes until the edges are set and the center is almost firm but still slightly jiggly Turn off the oven and crack the oven door open slightly Leave the cheesecake inside for about 1 hour to cool gradually which helps avoid cracks and keeps the texture smooth

Cool and Serve:

Remove the cheesecake from the oven after cooling in the oven Chill the dessert in the refrigerator for at least four hours or ideally overnight to allow it to fully set Just before serving sprinkle the toasted chopped pecans evenly over the top and drizzle with the remaining pure maple syrup for added flavor and shine

I love toasting the pecans just until they smell nutty and warm it always reminds me of baking with family during the holidays.

Storage Tips

Wrap leftover cheesecake tightly in plastic wrap and store it in the refrigerator for up to four days For longer storage freeze slices individually wrapped in parchment and foil to prevent freezer burn Thaw overnight in the refrigerator before serving

Ingredient Substitutions

If you don’t have graham cracker crumbs you can use digestive biscuits or crushed vanilla wafers for the crust For a dairy free option try vegan cream cheese and butter alternatives but expect a slightly different texture Honey can replace maple syrup but it will change the flavor slightly

Serving Suggestions

Serve this cheesecake on its own or with a dollop of whipped cream A side of fresh seasonal fruit like sliced apples or pears complements the maple pecan flavors beautifully A sprinkle of cinnamon or a drizzle of caramel sauce makes it extra indulgent

This maple pecan cheesecake is a crowd pleaser and stores well for make ahead entertaining. Enjoy small slices with fresh fruit or a light drizzle of maple syrup.

Common Questions About the Recipe

→ How do you make the crust?

Mix graham cracker crumbs with melted butter and sugar, then press into a pan and bake briefly for a firm base.

→ What type of syrup is used?

Pure maple syrup is incorporated into both the filling and topping, providing a natural sweetness and depth.

→ How are the pecans prepared?

Chopped pecans are toasted to enhance their flavor and add a crunchy texture to the dessert.

→ What is the baking process like?

The filling is baked until almost set, then the dessert rests in the cooling oven with the door ajar to prevent cracks and ensure creaminess.

→ How long should the dessert chill before serving?

Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up.