A slice of Maple Pecan Cheesecake on a pink plate, seen from the side
A person getting a bite of Maple Pecan Cheesecake from a slice on a pink plate
Maple Pecan Cheesecake sliced neatly and seen from above
Close-up of Maple Pecan Cheesecake sliced neatly and seen from above
Maple Pecan Cheesecake sliced neatly and seen from above

Maple Pecan Cheesecake

Updated on October 9, 2026
4.7 out of 5 stars 26 Reviews
A headshot of Charlotte Rutledge
Recipe by
Charlotte Rutledge
Employee-owner from 2011-2022

King Arthur 2020 Recipe of the Year

Rich, silky, and balanced, this Maple Pecan Cheesecake is the kind of dessert that wins people (even cheesecake skeptics) over at first bite. Pecans are blended into the crust to add a subtle nutty flavor and delicate crunch. The ultra-creamy filling gets its sweetness from brown sugar and maple syrup, while heavy cream gives it an especially luxurious texture. 

Test Kitchen notes:
  • For the best maple flavor, use syrup labeled Grade A Dark Color, Robust Flavor or Grade A Dark Color, Robust Flavor in the cheesecake filling.
  • Natural maple flavor is an optional addition, but it makes the maple flavor come through. 
  • Finish the cheesecake with the candied pecan topping for added texture and a beautiful presentation. 
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Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 375°F. Lightly grease a 9" removable-bottom or springform pan.

  2. To make the crust: Place the whole pecans in a food processor and process until finely ground. In a medium bowl, mix the crust ingredients until crumbly. Press into the bottom and 1" up the side of the prepared pan. Prick with a fork.

  3. Bake the crust for 10 to 15 minutes, until it's light golden brown. Remove it from the oven, and reduce the oven temperature to 325°F.

  4. To make the filling: Mix the cream cheese, brown sugar, vanilla, salt, and maple flavor at low speed until smooth, scraping the bottom and sides of the bowl.

  5. Beat in the eggs one at a time, scraping the bowl between additions.

  6. Stir in the maple syrup and cream. Pour the filling into the crust.

  7. Bake the cheesecake for 40 minutes. Reduce the oven temperature to 300°F, and bake an additional 15 minutes, until the edges of the cake are set; a digital thermometer inserted 2" from the edge of the pan should read 170°F.

  8. Turn off the oven, crack the door open a couple of inches, and let the cheesecake cool in the oven for 1 hour.

  9. Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Then refrigerate the cheesecake for 8 hours (or overnight).

  10. To make the candied pecan topping: Line a baking sheet with parchment and set aside. 

  11. In a medium nonstick skillet, combine the brown sugar, water, vanilla, cinnamon, and salt. Cook over medium heat, stirring often, until the sugar dissolves and the mixture is bubbly, about 1 minute.

  12. Add the pecans and stir to coat them in the sugar mixture. Continue cooking, stirring all the while, until the pecans are coated and glossy, 30 to 60 seconds, with a small amount of the sugar mixture remaining in the pan, not clinging to the pecans.

  13. Transfer the candied pecans to the prepared baking sheet, leaving behind any residual sugar mixture not clinging to the pecans, and spread into an even layer to cool, 15 to 30 minutes, depending on the humidity of your kitchen. Once completely cool, candied pecans can be stored in an airtight container for up to 1 week.

  14. When ready to serve, remove the pecan cheesecake from the refrigerator and sprinkle the candied pecan topping around the top edge to create a decorative border, or garnish each slice with some of the candied pecan topping.

  15. Storage information: Store any leftover Maple Pecan Cheesecake in the refrigerator for up to 5 days; freeze for up to 2 months.   

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