Fall is here and with it comes all of the seasonal treats we love. While pumpkin spice is a really popular fall flavor, I tend to gravitate towards apples and maple and caramel and pecans in my fall baked goods. (Check out these caramel apple oatmeal cookies I made!) I really wanted to find a way to tie maple and pecans together, and it’s been quite a while since I made a cheesecake. So, here we find ourselves! This cheesecake carries the perfect subtle, creamy maple flavor with a delicious crust of pecans and graham crackers and is topped with crunchy, toasted pecans and a simple maple drizzle. Mmm. Delicious, right?
While the cream cheese, sour cream, and eggs come to room temperature, begin working on the crust for the cheesecake. In a food processor or blender, crush enough graham crackers to yield 1/2 cup of crumbs. Then crush enough pecans to yield 1/2 cup of pecan crumbs. Stir the crumbs with 3T melted butter and firmly press the mixture into the bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes.
For the cheesecake filling, mix together the cream cheese, sugar, and flour in the bowl of a stand mixer until well blended. Add in the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream, vanilla, and maple syrup. Pour the filling over the crust and bake for 10 minutes at 450 degrees. Then, lower the heat to 250 degrees and continue baking for one hour. Crack the oven door open and let the cheesecake cool gradually in the oven for about a hour. Once the cheesecake is room temperature, place in the refrigerator for at least 4 hours or overnight to chill before serving.
Cheesecakes are notorious for cracking on top, which usually happens during the cooling process. There are a few things you can do to help prevent it!
- Bake with a water bath – place a 9×13 metal pan filled with boiling water on the bottom rack of the oven while baking the cheesecake. This will create humidity, which cheesecakes love.
- Do not open the oven door while baking!
- After baking, turn off the oven and crack the oven door slightly. Let the cheesecake cool like this for about 1 hour. Sudden changes in temperature can cause cracking, so avoid taking the cheesecake straight out of the oven.
Even following these precautions, your cheesecake may still crack (like mine!). I promise it will taste just as delicious and you can always cover it up with a perfectly placed topping!
This cheesecake is deliciously simple as it is. But, here are some ideas if you would like to add a topping! Lightly toast some pecan halves in a skillet or in the oven for a nice crunch. Keep an eye on the pecans, as they toast quickly. For an extra punch of maple flavor, combine melted butter, maple syrup, powdered sugar, vanilla, and a pinch of salt for a yummy glaze.
This cheesecake is great for Thanksgiving or any of your fall get-togethers! Or bake it just because and share a few slices with your neighbors.
What a sweet way to let someone know you were thinking of them!
Enjoy,
Anna
Maple Pecan Cheesecake
This cheesecake carries the perfect subtle, creamy maple flavor with a delicious crust of pecans and graham crackers and is topped with crunchy, toasted pecans and a simple maple drizzle.
Course: Desserts
Prep Time: 30 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 40 min
Serves:
Ingredients
- Crust
- 1⁄2 cup pecans finely ground
- 1⁄2 cup graham crackers finely ground
- 3 tablespoons butter melted
- Filling
- 32 ounces cream cheese softened
- 1 cup sugar
- 3 tablespoons flour
- 4 eggs
- 1 cup sour cream
- 2 teaspoons vanilla
- 1⁄2 cup maple syrup
- Topping
- 1 cup pecans lightly toasted
- 4 tablespoons butter melted
- 1⁄3 cup maple syrup
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Pinch salt
Directions
- For the crust - using a food processor or blender, crush enough graham crackers to yield 1/2 cup of crumbs. Crush enough pecans to yield 1/2 cup of crumbs. Mix crumbs with 3T melted butter and firmly press the mixture into the bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes.
- For the filling - mix together cream cheese, sugar, and flour in the bowl of a stand mixer until well blended.
- Add in eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla, and maple syrup and pour the filling over the crust.
- Bake for 10 minutes at 450 degrees. Lower the temperature to 250 degrees and continue baking for one hour. Crack the oven door open and let the cheesecake cool gradually in the oven for about a hour. Once room temperature, place in the refrigerator for at least 4 hours or overnight to chill before serving.
- For the topping - lightly toast pecan halves in a skillet or oven until golden brown. Keep watch, as they toast quickly.
- For the maple glaze - stir together the melted butter, maple syrup, powdered sugar, vanilla, and a pinch of salt.
- Enjoy!
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