This Maple Cheesecake is a rich, creamy, and indulgent dessert infused with deep maple flavors. With a buttery graham cracker crust, smooth maple-infused cheesecake filling, and a luscious maple caramel sauce topping, this dessert is perfect for special occasions, especially during fall and Thanksgiving.

Why You’ll Love This Recipe

Rich maple flavor: Made with real maple syrup and brown sugar for a warm, caramelized sweetness.
Perfect for fall and holidays: A great alternative to traditional Thanksgiving pies.
Smooth and creamy texture: The combination of cream cheese and eggs creates a luscious, melt-in-your-mouth cheesecake.
Easy make-ahead dessert: Cheesecake needs time to chill, making it a stress-free option for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs
4 tbsp butter, melted
¼ cup brown sugar

For the Cheesecake Filling:

32 oz cream cheese, softened
1 cup packed brown sugar
½ cup dark maple syrup
2 tbsp flour
½ tsp salt
4 large eggs
3 tsp vanilla extract

For the Topping:

1 ¼ cups maple caramel sauce
½ cup walnuts, chopped

Directions

Step 1: Prepare the Crust

Preheat the oven to 325°F.
In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until the texture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth.
Add the brown sugar, maple syrup, flour, salt, and vanilla extract. Beat until well combined.
Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust.
Bake in a preheated oven at 325°F for about 1 hour, or until the center is just set but slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 4: Add the Topping

Before serving, drizzle maple caramel sauce over the cheesecake and sprinkle with chopped walnuts.

Servings and Timing

Servings: 16 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling/Chilling Time: 5 hours
Total Time: 6 hours 30 minutes

Variations

Pecan topping: Substitute walnuts with toasted pecans for a Southern twist.
No-bake version: Use a no-bake cheesecake base and set it in the fridge instead of baking.
Spiced maple cheesecake: Add cinnamon or nutmeg to the filling for extra warmth.
Gluten-free option: Use gluten-free graham crackers for the crust.

Storage/Reheating

Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving: Best served chilled, but let it sit at room temperature for 10-15 minutes before slicing for the creamiest texture.

FAQs

1. Can I use regular pancake syrup instead of real maple syrup?

No, real maple syrup is recommended for the best flavor. Pancake syrup lacks the depth and richness of pure maple syrup.

2. Do I have to use a water bath for baking?

A water bath isn’t necessary, but it helps prevent cracks. If you want a perfectly smooth top, wrap the pan in foil and place it in a larger pan filled with hot water while baking.

3. How can I tell when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle. Overbaking can cause cracks.

4. Can I use a different crust instead of graham crackers?

Yes, you can use crushed shortbread cookies, digestive biscuits, or even a gingersnap crust for extra flavor.

5. What kind of cream cheese should I use?

Use full-fat cream cheese for the best texture. Low-fat versions may result in a less creamy cheesecake.

6. How do I prevent my cheesecake from cracking?

Avoid overmixing the batter, do not overbake, and let it cool gradually in the oven before refrigerating.

7. Can I make this cheesecake ahead of time?

Yes! It’s best to make it a day in advance since chilling enhances the flavor and texture.

8. What’s the best way to cut clean slices?

Use a sharp knife and wipe it clean between slices for neat presentation.

9. Can I add whipped cream on top?

Absolutely! A dollop of whipped cream pairs wonderfully with the maple flavors.

10. Can I substitute honey for maple syrup?

It’s possible, but the flavor will be different. Maple syrup provides the signature taste in this cheesecake.

Conclusion

This Maple Cheesecake is the ultimate fall dessert, combining the creamy richness of cheesecake with the deep, caramel-like flavor of pure maple syrup. Whether served at a holiday gathering or as a special treat, this dessert is sure to impress. Try this recipe and enjoy the comforting taste of maple in every bite!

Creamy Maple Cheesecake

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Author: asma
Total Time: 5 hours 30 minutes
Yield: 16 servings 1x
Diet: Vegetarian

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Description

This Maple Cheesecake is the ultimate fall dessert! With a velvety smooth cheesecake filling infused with rich maple syrup, a buttery graham cracker crust, and a luscious maple caramel topping, this dessert is a showstopper for Thanksgiving or any special occasion.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of the springform pan. Bake for 10 minutes, then let cool.
Prepare the filling: In a large bowl, beat cream cheese until smooth. Add brown sugar, flour, and salt, mixing until combined.
Beat in eggs one at a time, then mix in vanilla and maple syrup until smooth.
Pour the filling over the crust and smooth the top.
Bake for 60-70 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours, preferably overnight.
Before serving, drizzle maple caramel sauce over the cheesecake and sprinkle with chopped walnuts.

Notes

For a more intense maple flavor, use Grade A Dark maple syrup.
To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water in the oven while baking.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 30 minutes
chill time: 4 hours
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: American