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Close up square photo of a slice of Maple Cheesecake.
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Maple Cheesecake with Boursin® Maple Bourbon Cheese

I can't think of any better way to celebrate than with this Bourbon Maple Cheesecake with Boursin® Maple Bourbon Cheese. You are going to fall in love with the rich creaminess of it!
Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Freezing, Cooling & Refrigeration 7 hours
Total Time 8 hours 40 minutes
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

  • 32 ounces cream cheese at room temperature
  • 2-5.2 ounce packages Boursin® Maple Bourbon Cheese at room temperature
  • ½ cup maple syrup
  • ½ cup sugar
  • 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 and Boursin Maple Bourbon 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