Food for me is celebration, and I can't think of any better way to celebrate than with this Maple Cheesecake. You are going to fall in love with the rich creaminess of it! The flavor of traditional cheesecake is kicked up a notch with the addition of maple. This dreamy treat conjures up memories of holidays past while remaining fresh and new. Try it once, and you will be hooked!
The holidays may look a little different this year, but I think we can all agree that it has never been more important to plan for quality time with family and friends.
I am looking forward to creating unforgettable memories, and recipes like this Maple Cheesecake will help me take my winter holiday game to the next level.
My family agreed - this Maple Cheesecake Recipe has earned a place on our holiday menu.
How to Make Maple Cheesecake
First, start by making your crust. (I used a pecan crust to keep things gluten-free, but if you'd like to go the traditional graham cracker crust, that works too.)
To do this, combine the pecans, coconut, sugar, and salt in your food processor. Add the butter and process until the mixture sticks together.
Press into the bottom of the pan and freeze until solid.
Once your crust is solid, preheat your oven. Position one rack in the bottom of the oven and another in the middle.
Put water in a baking dish on the bottom rack.
In the bowl of a stand mixer, beat the cream cheese until smooth.
Add the maple syrup, sugar, and heavy cream and beat until combined.
Add the eggs one at a time, and then stir in the sour cream and vanilla.
Pour the filling over the crust and bake on the center rack until set, about 60 to 75 minutes. Let it sit in the oven with the door ajar for 20 minutes and then cool on a wire rack. Refrigerate for at least 6 hours before serving.
This cheesecake is delicious on its own, but this topping is an excellent addition.
Combine the syrup and cream in a saucepan and boil for 10 minutes over medium heat to make it. Reduce heat to low and cook for another 5 minutes. Remove from heat and stir in the pecans and vanilla. Drizzle over the cheesecake.
- 1 ½ cup pecan halves toasted
- ½ cup shredded unsweetened coconut toasted
- 2 tablespoons sugar
- ½ teaspoon sea salt
- 4 tablespoons butter melted
- 40 ounces cream cheese at room temperature
- ½ cup maple syrup
- ½ cup sugar
- ⅓ cup heavy cream
- 4 eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
- ¾ cup maple syrup
- 1 cup heavy whipping cream
- ¾ cup finely chopped pecans
- 1 teaspoon vanilla extract
- In a food processor, process the pecans, coconut, sugar, and salt until fine. Add the butter and process until the mixture sticks together. Pour the mixture into the bottom of a springform pan and press into the bottom of the pan. Freeze until solid.
- Preheat oven to 325° F. Place 1 cup of water in a baking dish in the lower part of your oven.
- Beat the cream cheese in the bowl of a stand mixer until smooth. Add the maple syrup, sugar, and heavy cream and beat until combined, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the sour cream and vanilla and stir to combine. Pour the filling over the crust and place in the oven on a rack above the water bath.
- Bake for 60 to 75 minutes, until set. Let it sit in the oven with the door ajar for 20 minutes and then cool on a wire rack. Refrigerate for a least 6 hours.
- Combine the syrup and heavy cream in a saucepan and set over medium heat. Bring to a boil and cook for 10 minutes, stirring frequently. Reduce heat to low and cook for another 5 minutes.
- Remove from heat and stir in pecans and vanilla extract. Drizzle warm over the cheesecake before serving.
That sounds absolutely amazing! I love the combination of maple and bourbon. I can almost taste it right now!
This is the most creative take on cheesecake I've seen in a long time. I can't wait to give it a try. It looks so good!
khoingn | The Broad Life
Wow. That's looked like a great cheesecake for the Christmas season.
I would love to try that if I have a chance.
I've never tried these cheeses before but they sound amazing! I would love bake with these this season!
This looks so delicious!! Definitely gonna try making this.
I would like to call this a beautiful holiday cake for how rich and substantial it is. Beautiful recipe!
You had me at Bourbon Cheese, that just sounds amazing!
OMGEEEEEE the decadence!! I cannot wait to try this out. I'm already a cheesecake lover so I'm sure this will be a hit in my house.
This maple cheesecake looks so good. I am also a fan of Boursin Cheese. I always use them to make cheese board, and it would be a nice add to the cheesecake too.
I'm not often a fan of cheesecake because of the consistency, but maple cheesecake sounds like a really nice combination. I'm sure it tastes decadent.
Oh my gosh this looks so so good. Very yummy and I may well have to give this a go x
This was a really interesting read. I should give it a try, I see this cheese really does the job fantastically.
I absolutely love the Boursin brand! Such yummy flavors to choose from. I need to try this cheesecake recipe!
Perfect combo, maple and cheese cake. I would put this cake on my menu list this Christmas.
Hi Wendy, I'm anxious to try this however I'd prefer to use graham waffers as a crust. How many would I require for the base and if using this is a water bath still required . Thanks .
I would google a recipe for a graham cracker crust. My kids all hate graham crackers, so it has been more than 16 years since I've made a crust with it. You would still need the water bath - that is for the cake, not the crust.
Hi,,, What size of a spring form pan is recommended. Thks
I used a 9".
Thanks , appreciate it . Power went off in Ontario Canada so it wil have to wait. ,Hope ya had a Great XMAS