Satisfy your sweet tooth with this rich and creamy Maple Pecan Cheesecake. It's a delightful twist on the classic dessert, perfect for fall gatherings or a cozy night in. The combination of smooth maple flavor and crunchy pecans will surely impress your guests.
The crust starts with graham cracker crumbs, which provide a buttery, sweet base that complements the creamy filling. Butter, melted, binds the crumbs together and adds richness. A touch of sugar sweetens the crust perfectly.
For the filling, cream cheese is the star, delivering that classic cheesecake creaminess. Granulated sugar sweetens the mix, while flour helps set the filling. Vanilla extract adds depth of flavor. Eggs give structure and stability to the cheesecake. Sour cream adds a tangy note and softens the texture. Maple syrup infuses the cheesecake with a warm, comforting sweetness.
The topping features pecans, lending a satisfying crunch, and maple syrup for a sticky, sweet finish.
This cheesecake pairs beautifully with a light dessert wine or a cup of herbal tea. For an added touch, drizzle extra maple syrup on each slice before serving. A dollop of whipped cream can also complement the rich flavors.
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. This ensures a non-stick surface for your cheesecake. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1 tablespoon of sugar until it resembles wet sand. Press this mixture firmly into the bottom of your prepared pan to form the crust. Set it aside while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and flour, mixing until everything is well combined. Stir in the vanilla extract for added flavor.
Next, add the eggs one at a time, beating on low speed after each addition. This helps to keep the mixture smooth and prevents over-mixing. Then, gently stir in the sour cream and maple syrup, ensuring everything is well blended. Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula for an even surface.
Bake the cheesecake in the preheated oven for about 55-60 minutes. You'll know it's ready when the center is almost set but still has a slight jiggle. Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cake, then let it cool at room temperature for 1 hour before refrigerating for at least 4 hours or overnight.
Before serving, prepare the pecan topping. In a small saucepan over medium heat, combine the chopped pecans and 1/4 cup of maple syrup. Stir continuously until the pecans are coated and slightly caramelized. Allow the pecans to cool slightly before spreading them over the chilled cheesecake.
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