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.
Ingredients
Scale
rust:
- 1 1/2 cups graham cracker crumbs
- 4 tbsp butter, melted
- 1/4 cup brown sugar
Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 cup packed brown sugar
- 2 tbsp flour
- 1/2 tsp salt
- 4 large eggs
- 3 tsp vanilla extract
- 1/2 cup dark maple syrup
Topping:
- 1 1/4 cups maple caramel sauce
- 1/2 cup walnuts, chopped
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
