Maple and Pecan
As I mentioned, in the Mini Maple Pecan Cheesecake recipe, I really enjoy the combination of real maple syrup and pecans. Those two flavors work so well together, and they also work amazingly in a rich and creamy cheesecake. Now, it is time for the Maple Pecan Cheesecake to be made as a full-size version, so that it can go to a special occasion dinner with me. It is perfect for special occasions or as a reward to yourself
The great thing about these maple pecan cheesecake recipes, besides the flavors, is that literally all the ingredients can be bought from Costco (I love buying wholesale and in bulk). One block of cream cheese from Costco, makes 2 batches of cheesecakes. Buying in bulk is a great way to make your cooking projects more affordable.
- 1 package of graham crackers crushed (about 1 1/2 cups, crushed)
- 1/2 cup finely chopped pecans
- 6 Tbsp. unsalted butter melted
- 1 Tbsp. sugar
- 1 pinch kosher (course) salt
- 24 ounces cream cheese softened (equals 3 of the 8 ounce packages)
- 1 1/2 cup maple syrup real, not imitation
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup chopped pecans
- 1/8 tsp. kosher (course) salt
- 1 cup pecan halves
- 1/4 cup maple syrup real, not imitation
- 1/4 cup sugar
Preheat oven to 350F. Prepare 10 inch spring form pan by place a round of parchment paper in the bottom. Combine crust ingredients in a bowl, then press mixture into spring form pan. Place in oven for 5-10 minutes, or until you smell crust toasting and crust starts browning.
Combine cream cheese with brown sugar and flour in stand mixer until smooth, scraping bowl as needed. Add salt and maple syrup, mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined. Stir in pecans, just until incorporated.
Pour batter into prepared evenly between the spring form pan containing crust. Cook about 80-85 minutes at 350F or until edge is set and center is just barely set. Once cool enough to handle, run knife between cheesecake and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pan, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 8 hours). After this, if you want to transfer the cheesecake to another plate, the parchment paper will help you move it easier.
For the topping, I brought the maple syrup and sugar up to a simmer in a small skillet, and let simmer on low for 2 minutes. I turned off the heat, then added the vanilla extract then the pecan halves, stirring until combined. Once cool enough to handle, I placed the prettiest ones on the cheesecake (the extras are great for snacking). I removed the remaining pecans to a snack dish, and drizzled the maple syrup liquid over the cheesecake.
If you want, you can top with some homemade whipped cream.
2 thoughts on “Maple Pecan Cheesecake”
Hi, can you please clarify how much cream cheese is needed?
24 ounces total (3 of the 8 ounce packages, if that is what you have access to). I have updated the recipe to be more clear.
Sorry for the delay on replying. Thank you for your time. -Kayla