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    Home Ā» Dessert Recipes

    Maple Cheesecake

    Published: Nov 16, 2020 by Wendy Polisi Modified: Oct 25, 2022 Ā· 706 words. Ā· About 4 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Overhead photo of Maple Cheesecake with Boursin Cheese and the text above that says Maple Cheesecake with Boursin Maple Cheese.

    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!

    Overhead photo of a maple cheesecake on a low marble stand.

    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.

    Photo of pecans, sugar, coconut, and butter in a food processor.

    Press into the bottom of the pan and freeze until solid.

    Photo of a pecan crust in a springform pan.

    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.

    Photo of a bowl of a stand mixer with cream cheese and boursin cheese beaten together.


    In the bowl of a stand mixer, beat the cream cheese until smooth.

    Photo of beaten cream cheese and boursin cheese with sugar and maple syrup that have just been added.

    Add the maple syrup, sugar, and heavy cream and beat until combined.

    Photo of all of the ingredients for a Maple Cheesecake in a bowl of a stand mixer with the sides being scraped down.

    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.

    Optional Topping

    This cheesecake is delicious on its own, but this topping is an excellent addition.

    Photo of heated sauce pan of maple syrup and sugar that has pecans being stirred in.

    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.

    Photo of maple syrup, cream, and sugar in a saucepan.
    Photo of a slice of maple cheesecake.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Photo of a slice of maple cheesecake.
    Print Recipe
    5 from 6 votes

    Maple Cheesecake

    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!
    Prep Time20 mins
    Cook Time1 hr 20 mins
    Freezing, Cooling & Refrigeration7 hrs
    Total Time8 hrs 40 mins
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake
    Servings: 18
    Calories: 518kcal
    Author: Wendy Polisi

    Ingredients

    Crust

    • 1 ½ cup pecan halves toasted
    • ½ cup shredded unsweetened coconut toasted
    • 2 tablespoons sugar
    • ½ teaspoon sea salt
    • 4 tablespoons butter melted

    Cheesecake

    • 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

    Topping

    • ¾ cup maple syrup
    • 1 cup heavy whipping cream
    • ¾ cup finely chopped pecans
    • 1 teaspoon vanilla extract

    Instructions

    • 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.

    Nutrition

    Calories: 518kcal | Carbohydrates: 28g | Protein: 6g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 145mg | Sodium: 321mg | Potassium: 220mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1240IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg

    Filed Under:

    Dessert RecipesFall RecipesHoliday Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. Audrey

      November 18, 2020 at 12:34 am

      5 stars
      That sounds absolutely amazing! I love the combination of maple and bourbon. I can almost taste it right now!

      Reply
    2. Brianne

      November 18, 2020 at 12:36 am

      5 stars
      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!

      Reply
    3. khoingn | The Broad Life

      November 18, 2020 at 5:32 am

      Wow. That's looked like a great cheesecake for the Christmas season.
      I would love to try that if I have a chance.

      Reply
    4. Kileen

      November 18, 2020 at 6:07 am

      I've never tried these cheeses before but they sound amazing! I would love bake with these this season!

      Reply
    5. Ashley t

      November 18, 2020 at 6:47 am

      This looks so delicious!! Definitely gonna try making this.

      Reply
    6. Cristina Petrini

      November 18, 2020 at 8:26 am

      5 stars
      I would like to call this a beautiful holiday cake for how rich and substantial it is. Beautiful recipe!

      Reply
    7. Ann

      November 18, 2020 at 8:59 am

      You had me at Bourbon Cheese, that just sounds amazing!

      Reply
    8. Ayishia Parsley

      November 18, 2020 at 4:13 pm

      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.

      Reply
    9. Julie Cao

      November 18, 2020 at 4:52 pm

      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.

      Reply
    10. Nkem

      November 19, 2020 at 9:04 am

      5 stars
      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.

      Reply
    11. Melanie williams

      November 19, 2020 at 4:35 pm

      Oh my gosh this looks so so good. Very yummy and I may well have to give this a go x

      Reply
    12. Aliceee Traveler

      November 19, 2020 at 6:54 pm

      5 stars
      This was a really interesting read. I should give it a try, I see this cheese really does the job fantastically.

      Reply
    13. Autumn Murray

      November 19, 2020 at 7:17 pm

      I absolutely love the Boursin brand! Such yummy flavors to choose from. I need to try this cheesecake recipe!

      Reply
    14. yudith napitupulu

      November 19, 2020 at 10:46 pm

      Perfect combo, maple and cheese cake. I would put this cake on my menu list this Christmas.

      Reply
    15. Tony

      December 23, 2022 at 6:14 pm

      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 .

      Reply
      • Wendy Polisi

        December 24, 2022 at 2:18 pm

        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.

        Reply
    16. Tony

      December 23, 2022 at 8:04 pm

      Hi,,, What size of a spring form pan is recommended. Thks

      Reply
      • Wendy Polisi

        December 24, 2022 at 2:18 pm

        I used a 9".

        Reply
    17. Tony

      December 26, 2022 at 5:42 pm

      Thanks , appreciate it . Power went off in Ontario Canada so it wil have to wait. ,Hope ya had a Great XMAS

      Reply

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