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–+ servings
a close up of a slice of pecan cheesecake with caramel sauce on a plate

Maple Pecan Pie Cheesecake (video)

45 minutes prep + 2 hours cook + 8 hours Chill Time:
12 servings
Perfect for fall and Thanksgiving! Maple Pecan Pie Cheesecake with a pecan graham cracker crust, diced pecans, caramel pecan topping and maple whipped cream!

Ingredients 
US Customary - Metric

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.

Nutrition

Calories: 838kcal | Carbohydrates: 56g | Protein: 10g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 498mg | Potassium: 325mg | Fiber: 2g | Sugar: 45g | Vitamin A: 2091IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 2mg