Name: Maple Cheesecake with Maple Pecan Topping
Prep time: 20 min
Cook time: 80 min
Total time: 520 min
Ingredients: 1 1/2 cup pecan halves (toasted); 1/2 cup shredded unsweetened coconut (toasted); 2 tablespoons sugar; 1/2 teaspoon sea salt; 4 tablespoons butter (melted); 40 ounces cream cheese (at room temperature); 1/2 cup maple syrup; 1/2 cup sugar; 1/3 cup heavy cream; 4 eggs (at room temperature); 1 cup sour cream (at room temperature); 1 teaspoon vanilla extract; 3/4 cup maple syrup; 1 cup heavy whipping cream; 3/4 cup finely chopped pecans; 1 teaspoon vanilla extract

This post may contain affiliate links. All opinions are my own.

Jump to Recipe Print Recipe

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.

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, Instagram, and PINTEREST to see all my delicious recipes.

Print Recipe

5 from 12 votes