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