Maple Pecan Pie Cheesecake (video)
The most delicious cheesecake for fall and Thanksgiving! This Maple Pecan Pie Cheesecake is inspired by my favorite Maple Pecan Pie! I love this creamy cheesecake with crunchy pecans bits, a pecan graham cracker crust and a caramel pecan topping! I’m using my Homemade Caramel Sauce for the topping! The cheesecake is sweetened with maple syrup and brown sugar! Plus, an easy maple whipped cream for serving! This pecan pie is a must for fall!
My Pecan Pie Cheesecake Video Tutorial
Watch my YouTube video tutorial for step-by-step instructions for making my maple pecan pie cheesecake! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Pecan Cheesecake
You’ll love all the flavors and textures of this easy pecan cheesecake! It’s made with pantry ingredients you’re sure to have already! Here are the main ingredients you’ll need:
- Cream Cheese: soften the cream cheese at room temperature for 30 to 45 minutes, until it’s soft to touch. This will make it easier to beat the cheese, making a smooth cheesecake.
- Graham Crackers: for making the graham cracker crust.
- Butter: you can use salted or unsalted butter for making the crust and the caramel sauce.
- Maple Syrup: I recommend using real maple syrup for best results. The flavor is worth it!
- Brown Sugar: use brown sugar in place of white sugar for a more caramel-like tasting cake!
- Pecans: I use tons of pecans for this recipe! I add pecans into the crust, into the cheesecake and on top of the cake, too!
- Eggs: have the eggs at room temperature for best results. This will ensure that batter bakes more evenly.
- Sour Cream: to add that classic, tangy cheesecake flavor. If you prefer, you can replace the sour cream with mascarpone cheese.
- Vanilla Extract
- Heavy Cream: for the whipped cream. Use very well chilled cream for best results.
- Sugar, Butter & Cream: for making my Homemade Caramel Sauce. You can also use a store-bought caramel sauce.
Making the Pecan Graham Cracker Crust
To add the maximum pecan flavor, I wanted to make a pecan and graham cracker crust, elevating the traditional version a bit!
- Place the crackers and pecans into a food processor and pulse them until fine crumbs form.
- Add in the melted butter next. You can use salted or unsalted butter. Pulse the crumbs until they’re well coated in the butter.
- Press the crumbs into the bottom of a 9-inch springform pan. I like to use a potato masher to create a firm and level crust.
How to Make a Maple Pecan Pie Cheesecake
I love how quick and easy it is to make this decadent and delicious maple cheesecake! You’ll have it in the oven in no time!
- Once you have the pecan graham cracker crust, set it aside and prepare the cheesecake batter next. Place the softened cream cheese into a stand mixer bowl and beat the cheese for 8 to 9 minutes, until it’s very smooth and creamy. Scrap down the sides of the mixing bowl often to ensure the batter is smooth.
- Next, add in the sour cream, vanilla extract and maple syrup. Beat again for a few minutes, scraping down the mixing bowl half way through. Add in the brown sugar, all-purpose flour and eggs next. Mix again for a few more minutes until the batter is smooth.
- Fold in the diced pecans last, then pour the prepared batter over the prepared crust.
- Bake the cheesecake using the water bath method for 2 hours, then turn the oven off and prop it open with a wooden spoon. Allow the cheesecake to cool slowly for a few hours, then transfer it into the refrigerator to chill overnight.
- Meanwhile, prepare a batch of my ‘Homemade Caramel Sauce’ for the topping. Let the sauce chill and thicken at room temperature or in the refrigerator.
- When you’re ready to serve, combine the caramel with the pecan halves, add the topping onto the cheesecake.
- Prepare a batch of my easy maple whipped cream frosting and serve it on the side with each slice.
Using the Water Bath Method
To get the prettiest and most perfect maple pecan cheesecake, I recommend using a water bath for this recipe. I use this method for all my cheesecakes and it always works without fail! This cheesecake comes out so pretty using this method.
- First, I wrap the bottom of my spring form pan twice with extra wide foil, just to make sure no water seeps in! Extra wide foil is perfect because it’s wide enough to cover the bottom completely without any seams. Do this step before starting on the crust.
- Place the cheesecake onto a baking sheet or pan and fill the pan with about an inch of water.
- The extra moisture in the oven from the water will keep the cheesecake level and help prevent any cracks from forming on the top. If all the water evaporates during the baking process, add more to the baking sheet.
- Bake the cheesecake for 2 hours at 300F, then turn the oven off and prop it open by a few inches using a wooden spoon. Let the cheesecake cool slowly for a few hours down to room temperature, then place into the refrigerator to chill completely.
Making the Caramel Pecan Topping
One of my favorite parts of this cheesecake recipe is the caramel pecan topping! It’s so rich and delicious! I use my ‘Homemade Caramel Sauce’ recipe. It’s super easy to make and takes just 5 to 7 minutes to make.
You can make this caramel sauce the night before and let it set and thicken overnight. When you’re ready, combine about 1 cup of the caramel sauce with the pecan halves. Add this topping right onto the cheesecake!
Easy, Maple Whipped Cream for Serving
Whipped cream is an absolute must for me with any cheesecake! This maple cheesecake deserves a maple whipped cream! Just whisk together chilled heavy cream with maple syrup until stiff peaks form. Keep this cream refrigerated until you’re ready to serve. Add a dollop of the cream on the side with each slice.
More Recipes to Try!
Enjoyed this rich and decadent maple pecan pie cheesecake? Check out some of my other recipes you’re sure to enjoy!
- Maple Pecan Pie – the BEST version of this classic pie! A pecan pie sweetened with maple syrup, with a homemade pie crust.
- Apple Pie Caramel Cheesecake – another great option for fall! Caramel cheesecake with apple pie filling as a topping, plus whipped cream on the side!
- Caramel Pumpkin Cheesecake – a two-layer pumpkin cheesecake with a caramel cheesecake layer! Plus, whipped cream for topping!
- Maple Pecan Cake – you’ll love this pecan cake with maple cake layers, tons of pecans and a maple syrup buttercream!
- Pistachio Honey Baklava Cheesecake – everything you love about baklava in a rich, creamy and delicious honey pistachio cheesecake!
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Supplies & Tools for the Recipe
Need some supplies or tools for making this recipe? You can get them here online (Amazon Affiliate Links):
- 9-inch Springform Pan – I love this brand for cake pans! This springform pan is sturdy and won’t leak or lose its shape.
- Pure Maple Syrup – real maple syrup is the best option for this recipe.
- KitchenAid Stand Mixer – one of these powerful mixers is a must for serious bakers! (My copper mixer is currently unavailable)
- CuisinArt Food Processor – this simple and powerful food processor will serve you for many years!
Maple Pecan Pie Cheesecake (video)
Ingredients
For Crust:
- 9 to 10 graham crackers, about 1 1/2 cups of cookie crumbs
- 1/2 cup pecans
- 1/3 cup butter, melted
For Cheesecake Batter:
- 32 oz cream cheese, softened at room temp
- 1 cup sour cream
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tbsp all-purpose flour
- 4 large eggs
- 1 cup diced pecans
For Topping:
- 1 cup white granulated sugar
- 1/4 cup water
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/4 to 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup pecan halves
For Whipped Cream:
- 1 1/2 cups heavy cream, well chilled
- 1/3 cup maple syrup
Instructions
Making the Cheesecake:
- Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) springform pan with 2 to 3 layers of wide foil in preparation for a water bath.
- Prepare the graham cracker crust first. Place the crackers and ½ cup pecans into a food processor and pulse them until fine crumbs form. Add in the melted butter next. You can use salted or unsalted butter. Pulse the crumbs until they’re well coated in the butter. Press the crumbs into the bottom of a 9-inch springform pan. I like to use a potato masher to create a firm and level crust.
- Once you have the pecan graham cracker crust, set it aside and prepare the cheesecake batter next. Place the softened cream cheese into a stand mixer bowl and beat the cheese for 8 to 9 minutes, until it’s very smooth and creamy. Scrap down the sides of the mixing bowl often to ensure the batter is smooth.
- Next, add in the sour cream, vanilla extract and maple syrup. Beat again for a few minutes, scraping down the mixing bowl halfway through. Add in the brown sugar, all-purpose flour and eggs next. Mix again for a few more minutes until the batter is smooth.
- Fold in the diced pecans last, then pour the prepared batter over the prepared crust.
- Place the cheesecake onto a large baking sheet and fill it with about an inch of warm water. You can do this with the baking sheet and cheesecake in the oven.
- Bake the cheesecake at 300F for 2 hours, until the cheesecake is set. Once baked, turn the oven off and prop it open with a wooden spoon. Allow the cheesecake to cool slowly for a few hours, then transfer it into the refrigerator to chill overnight.
Making the Topping:
- Meanwhile, prepare the caramel sauce. It needs to cool and thicken. Ina medium-sized sauce pan, combine the sugar and water but do not stir. Cook the sugar over medium heat for 10 to 12 minutes, until the sugar caramelizes into a rich, amber color. Do not stir the syrup while cooking, as this will cause crystals to form on the sides of the pan! The timing can also vary, depending on saucepan and stove top.
- Once the syrup caramelizes, add the butter and whisk until melted. Add the heavy cream next and mix again; the sauce will foam up – take care that it doesn’t run over. Remove the caramel sauce from the heat and add the salt and vanilla extract. Allow the sauce to cool in the pan for 5 minutes, then pour into a measuring cup to cool.
- The next day, once the cheesecake has set and cooled, remove it from the springform pan and transfer it onto a cake stand. Combine 1 cup of the caramel sauce with the 1 cup pecan halves, stirring until the pecans are well coated. Add this mixture right on top of the cheesecake.
Making the Whipped Cream:
- Next, prepare the whipped cream. Pour the chilled cream and the maple syrup into a mixing bowl. Whisk on medium to high speed for4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag; I used Ateco tip number 847.
- When serving, pipe dollops of whipped cream on the side. Keep the whipped cream chilled.
Is There any substitute of the maple syrup ?
Hi! You can replace the maple syrup with white or brown sugar. For the whipped cream, use confectioner’s sugar instead. Enjoy!
Want to make this cheesecake this week. Just finished made the caramel sauce. Turned out delicious!
Is the cheesecakes overly sweet with both the maple syrup and brown sugar? We do not like oversweetened desserts.
I’m so glad you enjoyed the caramel sauce! It’s my favorite! I personally don’t find it too sweet at all! I don’t like overly sweet desserts, either! Maple syrup isn’t super sweet but you can reduce the brown sugar in half if you want even less sweetness. Enjoy!
How long does this stay good in the refrigerator? I want to make it on my day of but my get together isn’t until 3 days later. Will it still be safe to serve?
Hi! Yes, that will be perfectly fine! I recommend keeping the cheesecake in the springform pan, covered and refrigerated. Keep the topping separate, or make it later. When you’re ready to serve, remove the cake from the pan and add the topping. I do recommend making fresh whipped cream. Enjoy!
Hi! I normally use an instant read thermometer to ensure my cheesecakes are done at 150 degrees. Have you found that the 2 hour bake time for this cheesecake is sufficient to skip this step? Thanks!
Hi Pam! That’s a great idea! I never thought to temperature check my cheesecakes. I try not to open the oven when they’re baking though. I always do 2 hours and it’s worked well for years for me 🙂
Thank you! You’re absolutely spot on about not opening the oven door for the initial cook time. That is normally when I check the temperature of my cheesecakes, after that initial cook time. If they are not quite 150°, I usually bake them longer at timed increments until they reach temperature. I will definitely start with the two hour cook time for this recipe and see how it goes with my oven. It certainly sounds delicious, and I really can’t wait to see how it turns out! Also, thanks so much for the tip about the extra wide foil for wrapping the cheesecakes. This never occurred to me, and I had actually been not only wrapping my pan in regular fall, but then placed the pan in a crockpot liner bag to help keep the water out. I’m excited about trying out this tip as well. ☺️
I’ll have to try temperature checking next time I make one! Yes, the extra wide foil is a life saver! So glad I discovered it! Have a Happy Thanksgiving!
For some reason, when I cut into this cheesecake, it would crumble into pieces. There was not one perfect slice when cutting and I cleaned my knife every time. Also, the caramel with Pecan on top harden up after sitting in the fridge and would not soften at all. Definitely did not drip down like in your picture. =(
Hi Olga! I’m so sorry to hear that! I recommend using a warm knife for slicing cheesecakes. Place the knife into a tall cup or pitcher filled with hot water, wait a few minutes, then use it. Did you use my caramel sauce recipe? It shouldn’t harden at all. Make sure to add the butter and cream at the end to keep it from hardening.
Ca you used already prepared caramel instead of making your own?
Sure, that will work great, too. Enjoy!
I didn’t see in the topping how much pecan halves to use – going to try 1 cup
Hi Debbie! 1 cup will be perfect! You can add more or less to your liking. Happy Thanksgiving!