Maple Pecan Cheesecake

Recipe by Charlotte Rutledge
22 Reviews 4.7 out of 5 stars

This cheesecake won the hearts of all our taste-testers, even those who were neither cheesecake nor maple fans. The texture of the filling is ultra-smooth and creamy, and the maple flavor is apparent, yet subtle. The pecan crust is a nutty, salty counterbalance to the filling. 

Editor's note: This recipe was updated on May 29, 2026 to produce a sturdier crust and include an optional candied pecan garnish.

Prep
25 mins
Bake
1 hr to 1 hr 10 mins
Total
11 hrs 30 mins
Yield
one 9" cheesecake
Maple-Pecan Cheesecake
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Instructions

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  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 cake 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 cake 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 have a glossy exterior and smell nutty, 2 to 3 minutes.

  13. Transfer the candied pecans to the prepared baking sheet and spread them into an even layer to cool, about 15 minutes. Once completely cool, candied pecans can be stored in an airtight container for up to 1 week.

  14. When ready to serve, remove the 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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