There is no dessert that embodies the luxurious, sophisticated side of autumn quite like a rich and creamy cheesecake, and this Maple-Pecan Cheesecake is my absolute tribute to the season. It is a true showstopper, with a unique and flavorful pecan-coconut crust, an unbelievably creamy maple-sweetened filling, and a glorious maple-pecan topping that ties it all together.
You will fall completely in love with this recipe. It’s a decadent, impressive dessert that balances the tangy flavor of cheesecake with the warm, woodsy notes of pure maple syrup. The combination of textures from the crunchy crust to the silky-smooth filling and the gooey, nutty topping makes every single bite an unforgettable experience.
The Ingredients for Your Maple Cheesecake
For The Crust
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1 ½ cup pecan halves, toasted
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½ cup shredded unsweetened coconut, toasted
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2 tablespoons sugar
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½ teaspoon sea salt
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4 tablespoons butter, melted
For The Cheesecake
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40 ounces cream cheese, at room temperature
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½ cup maple syrup
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½ cup sugar
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⅓ cup heavy cream
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4 eggs, at room temperature
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1 cup sour cream, at room temperature
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1 teaspoon vanilla extract
For The Topping
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¾ cup maple syrup
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1 cup heavy whipping cream
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¾ cup finely chopped pecans
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1 teaspoon vanilla extract
How to Create Your Maple-Pecan Cheesecake
Step 1: Make the Crust
First, preheat your oven to 325°F (163°C). In a food processor, combine the toasted pecans, toasted coconut, sugar, and sea salt and pulse until you have fine crumbs. Add the melted butter and pulse again until the mixture comes together. Press this crumb mixture firmly into the bottom of a 9-inch springform pan. You can freeze the crust until it’s solid or bake it for 10 minutes.
Step 2: Prepare the Cheesecake Filling
In the bowl of a stand mixer, beat the room temperature cream cheese until it is completely smooth. Add the maple syrup, sugar, and heavy cream and beat for another 2 minutes until combined, scraping down the sides of the bowl as needed. Add the room temperature eggs one at a time, mixing on low speed after each one until just combined. Finally, stir in the room temperature sour cream and vanilla. Pour this silky-smooth filling over the prepared crust.
Step 3: Bake in a Water Bath
To ensure a crack-free cheesecake, place a baking dish filled with 1 cup of hot water on the lower rack of your oven. This creates a steamy environment. Place the cheesecake on a rack above the water bath and bake for 60-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble. Turn the oven off, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 20-30 minutes. Then, let it cool completely on a wire rack before refrigerating for at least 6 hours, or overnight.
Step 4: Make the Topping and Serve
To make the maple-pecan topping, combine the ¾ cup of maple syrup and 1 cup of heavy whipping cream in a saucepan over medium heat. Bring it to a boil and cook for 10 minutes, stirring frequently. Reduce the heat and simmer for another 5 minutes until it has thickened. Remove from the heat and stir in the chopped pecans and vanilla. Drizzle this warm, glorious topping over the chilled cheesecake just before serving.
My Best Tips for This Cheesecake
My Secret for a Crack-Free Cheesecake
The secret to a perfect, creamy cheesecake without any cracks is a combination of two things: using all room temperature ingredients and baking it in a steamy oven (a “water bath”). Room temperature ingredients ensure a smooth, lump-free batter, while the steam from the water bath allows the cheesecake to bake gently and evenly, preventing it from drying out and cracking.
Don’t Overmix After Adding Eggs
Once you start adding the eggs to your cheesecake batter, mix on low speed and only until each one is just incorporated. Overmixing at this stage can whip too much air into the batter, which can cause the cheesecake to puff up dramatically in the oven and then sink and crack as it cools.
The Long Chill is Non-Negotiable
I know it’s torture to wait, but a cheesecake needs a long, uninterrupted chill in the refrigerator (at least 6 hours, but overnight is even better) to fully set up. This is what allows it to develop its signature dense, creamy texture and makes it possible to get clean, beautiful slices.
Delicious Variations to Try
This Maple-Pecan Cheesecake is a showstopper as is, but you could certainly customize the crust. If you’re not a fan of coconut, you can substitute it with more ground pecans or with graham cracker crumbs. For a different flavor profile, you could add a pinch of cinnamon or a splash of bourbon to the maple-pecan topping.
FAQs
What does “room temperature” really mean for cheesecake ingredients?
For the best results, “room temperature” means your cream cheese, eggs, and sour cream should sit out on the counter for at least 1-2 hours before you start mixing. This is the single most important step for a smooth, creamy, lump-free cheesecake.
Why a springform pan?
A springform pan has removable sides, which is essential for easily unmolding a delicate dessert like a cheesecake without having to flip it upside down. It allows you to present a beautiful, perfect cheesecake with clean sides.
Can I make this ahead of time?
Yes, cheesecake is the perfect make-ahead dessert! You can bake it up to 2 days in advance and keep it covered in the refrigerator. I recommend waiting to make and add the topping until just before you’re ready to serve it.
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Maple-Pecan Cheesecake
- Total Time: 520
- Yield: 18 servings 1x
Description
This decadent, impressive dessert features a unique and flavorful pecan-coconut crust, an unbelievably creamy maple-sweetened filling, and a glorious maple-pecan topping. The combination of textures from the crunchy crust to the silky-smooth filling and gooey, nutty topping makes every bite an unforgettable experience.
Ingredients
For The Crust
1 ½ cup pecan halves, toasted
½ cup shredded unsweetened coconut, toasted
2 tablespoons sugar
½ teaspoon sea salt
4 tablespoons butter, melted
For The 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
For The Topping
¾ cup maple syrup
1 cup heavy whipping cream
¾ cup finely chopped pecans
1 teaspoon vanilla extract
Instructions
Make the Crust:
Preheat your oven to 325°F (163°C). In a food processor, pulse the toasted pecans, toasted coconut, sugar, and sea salt into fine crumbs. Add the melted butter and pulse until the mixture comes together. Press firmly into the bottom of a 9-inch springform pan.
Prepare the Cheesecake Filling:
In a large bowl, beat the room temperature cream cheese until completely smooth. Add the maple syrup, sugar, and heavy cream and beat for 2 minutes until combined. Add the room temperature eggs one at a time on low speed. Stir in the room temperature sour cream and vanilla. Pour the filling over the prepared crust.
Bake in a Water Bath:
Place a baking dish with 1 cup of hot water on the lower oven rack to create steam. Place the cheesecake on a rack above the water bath and bake for 60-75 minutes, until the edges are set but the center has a slight wobble. Turn the oven off, prop the door open, and let the cheesecake cool in the oven for 20-30 minutes. Cool completely on a wire rack, then refrigerate for at least 6 hours, or overnight.
Make the Topping and Serve:
To make the topping, combine ¾ cup of maple syrup and 1 cup of heavy cream in a saucepan over medium heat. Bring to a boil and cook for 10 minutes, stirring frequently. Reduce heat and simmer for another 5 minutes until thickened. Remove from heat and stir in the chopped pecans and vanilla. Drizzle the warm topping over the chilled cheesecake just before serving.
Notes
For a Crack-Free Cheesecake:
The secret to a perfect, crack-free cheesecake is using all room temperature ingredients and baking it in a steamy oven with a “water bath.” Room temperature ingredients ensure a smooth batter, while the steam prevents cracking.
The Long Chill:
A cheesecake needs a long, uninterrupted chill in the refrigerator (at least 6 hours, but overnight is better) to fully set and develop its signature dense, creamy texture.
Make-Ahead Perfection:
Cheesecake is an ideal make-ahead dessert. You can bake it up to 2 days in advance and keep it covered in the refrigerator. Wait to add the topping until just before serving for the best results.
- Prep Time: 20
- Cook Time: 80
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 518
- Sugar: 40g
- Sodium: 250mg
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
Keywords: maple cheesecake, pecan cheesecake, fall dessert, holiday cheesecake, creamy cheesecake, pecan crust
