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Creamy smooth Maple Cheesecake may be the hero of your next autumnal event. I sweeten this cheesecake with maple syrup and a little brown sugar to create rich toffee undertones. I also added a handful of pecans to my trusted graham cracker crust for a nutty accent to the maple-y filling.
Topped with swirls of maple buttercream, more pecans and a good glug of maple syrup, this cheesecake looks as stunning as it tastes.
Maple Cheesecake Recipe with Maple Buttercream Swirls
Our Maple Cheesecake is great served plain even without any toppings. However, since it’s not overly sweet it can easily carry a little swirl of maple buttercream and a light drizzle of good quality pure maple syrup. The toasted pecans add a nice nutty crunch and visual appeal elevating this cheesecake to showstopper status. 🍁
What you need to know about this cheesecake…
- We make the crust with graham crackers, pecans, sugar, butter and a pinch of salt. It’s easy to make in a food processor.
- The cheesecake batter is very simple to make too. Block cream cheese, good quality Grade A maple syrup, brown sugar, a little AP flour, large eggs, vanilla extract, salt and sour cream is all you’ll need.
- For this recipe you will need a 9-inch springform pan. I love my affordable Nordic Ware Pan (affiliate link) made of carbon steel so it bakes beautifully. It also has a unique fitted bottom that makes it super easy to slide the entire cheesecake off onto a platter.
- Be sure to use heavy duty aluminum foil to wrap the pan so you’re not piecing foil together. This will prevent leaks which are the bane of graham cracker crumb crusts. It’s not worth skipping this step and having leakage!
- Don’t skip the hot water bath! I avoid taking chances with thick cheesecakes because I’d be really upset if the whole thing cracked. Baking in a hot water bath is not hard to do and will ensure a nice smooth top with no cracks! You’ll also need a large roasting pan for this step.
Optional Maple Buttercream
- You don’t have to decorate this cheesecake for it to taste great. However, all my taste testers loved the not-too-sweet swirls of maple buttercream and the extra maple syrup on top.
- Our maple buttercream combines unsalted butter, powdered sugar, maple syrup, vanilla, salt, and a little heavy cream as needed for a silky consistency.
- The swirls of buttercream frosting are more of an accent and don’t overpower the cheesecake.
Making perfect cheesecakes
All our cheesecake recipes follow a few basic and easy directions.
- First, combine the crust ingredients and press into the bottom and up the sides of a springform pan. Pre-bake the crust until fragrant and lightly browned around the edges.
- Once cooled, wrap the pan in heavy duty aluminum foil and set it inside a large roasting pan.
- Next, beat the cream cheese until smooth and silky. Add the sweeteners along with flavorings like vanilla and salt. Add the eggs one at a time and mix just until blended. Finally fold in the sour cream.
- Pour the filling over the crust in the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan. Bake!
- Once baked, turn the oven off and crack the oven door open using a wooden spoon or pot holder. Leave the cheesecake to cool in the hot water bath for one hour.
- Remove from the oven and from the hot water bath. Discard the foil and cool in the pan until room temperature. Once cooled, cover and refrigerate until ready to decorate.
- For this cheesecake we piped maple buttercream swirls on top, added more maple syrup to the center along with chopped pecans. It’s ready to serve!
Tricia’s Tips for the BEST Maple Cheesecake
- Make sure to start with room temperature ingredients. Using room temperature cream cheese will help avoid lumps in your filling and the eggs will blend in easily.
- Once you’ve incorporated the eggs, don’t over-mix the filling.
- Use good quality maple syrup with great flavor. Do not use pancake syrup which is corn syrup based and way too sweet with a completely different consistency.
- Don’t overbake. You want the cheesecake to be just barely firm with a custardy texture.
- Cheesecakes should be made ahead of time so they have enough time to cool, set and chill overnight. Plan accordingly!
How to get pretty slices
Warm your best large, sharp, thin knife under hot running water. Carefully dry the knife then cut into the cheesecake. Wipe away any filling and repeat by warming, drying and slicing.
Storing and Freezing Maple Cheesecake
Store the cheesecake in the refrigerator until ready to serve. Store leftovers well sealed in an airtight container in the fridge for up to 5 days.
Freeze leftovers in an airtight container for up to three months.
Maple Cheesecake
Prep Time: 1 hour
Cook Time: 1 hour 50 minutes
Total Time: 6 hours 50 minutes
Yield: 12
Course: Dessert
A velvety smooth cheesecake sweetened with maple syrup and a touch of brown sugar. The luscious filling is baked over a pecan and graham cracker crust then topped with maple buttercream swirls, drizzled with maple syrup and covered with chopped pecans.
Equipment
- 9-inch springform pan
Ingredients
For the crust:
- 2 cups graham cracker crumbs (225g) about 14 full sheets
- ¼ cup finely chopped pecans (25g)
- 3 tablespoons granulated sugar (43g)
- 5 tablespoons unsalted butter melted (2 ½ oz)
- pinch table salt
For the filling:
- 32 ounces block cream cheese room temperature
- 1 cup good quality Grade A maple syrup
- ⅓ cup brown sugar packed (72g)
- 2 tablespoons all-purpose flour
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon table salt
- 1 cup sour cream (8oz or 227g)
Optional Maple Buttercream Swirls:
- 6 tablespoons unsalted butter room temperature
- 1 ½ cups powdered sugar sifted (180g)
- 3 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- 1 pinch table salt
- 1 tablespoon heavy cream optional if needed
For topping:
- ⅓ to ½ cup maple syrup
- 1 cup chopped pecans (100g)
Instructions
- Preheat oven to 350℉. Line the bottom of a 9-inch springform pan with parchment paper if desired. Lightly grease the pan with vegetable cooking spray. Set aside.
Prepare the Crust:
- In a food processor pulse the graham crackers and pecans to fine, even crumbs. Add the sugar and salt and pulse 2 or 3 times to combine. Add the warm melted butter and process until the mixture is evenly moistened and resembles wet sand.
- Transfer the graham cracker mixture to the prepared pan. Using the bottom of a dry measuring cup, press the crumbs into the bottom and 1-inch up the sides of the pan. Don’t press too hard. Slightly firm is good. Bake until set and fragrant, about 15 minutes. Remove to a rack to cool while preparing the filling.
- Once the crust is cool enough to handle, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty aluminum foil. Set the pan in a large roasting pan and set aside.
To Prepare the Filling:
- Reduce the oven temperature to 325℉.
- In a large mixing bowl beat the cream cheese using an electric mixer until smooth and creamy. Scrape down the wides and bottom of the bowl. With the mixer running on medium-low slowly add the maple syrup. Once incorporated add the brown sugar and flour. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
- With the speed set on medium add the eggs one at a time beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
- Add the vanilla and sour cream. Blend on low just until combined. Using a spatula fold the mixture while scraping from the bottom until all ingredients are incorporated.
Bake the Cheesecake:
- Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
- Bake at 325℉ until the center jiggles slightly, the sides start to puff and the surface appears dry, about 100 to 110 minutes (or 1 hour and 45 to 50 minutes.)
- Turn off the oven and prop the door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the pan and cool to room temperature, about 2 to 3 hours.
- Once cool cover with foil and refrigerate overnight or up to 24 hours.
Make the Maple Buttercream:
- Combine the buttercream ingredients except cream in a small bowl. Blend using an electric mixer until smooth. Add a teaspoon or two of cream or additional powdered sugar as needed to achieve the desired consistency. If the buttercream appears to have broken or separated, add a tablespoon or two of powdered sugar and it should be fine.
Serving Maple Cheesecake:
- When ready to serve remove the sides of the springform pan. Slide the cheesecake onto a serving platter or cake stand. (A cake plate with a lip is best to hold in the maple syrup.)
- Pipe the buttercream into swirls around the outside edge of the cheesecake. Pour maple syrup in the center of the cake and lightly drizzle over the swirls. Top with chopped pecans.
- Cut the cheesecake using a large, thin knife that has been heated under hot running water. Dry carefully and slice. Repeat this process between each slice.
Recipe Notes
- Store leftover cheesecake in the refrigerator for up to 5 days.
- Individual slices can be frozen well sealed in an airtight container for up to 3 months
Nutrition
Calories: 584kcal | Carbohydrates: 72g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 709mg | Potassium: 433mg | Fiber: 2g | Sugar: 57g | Vitamin A: 584IU | Vitamin C: 0.3mg | Calcium: 366mg | Iron: 1mg
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