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Maple cheesecake on a white plate, topped with piped maple whipped cream and maple flakes.

Maple Cheesecake

Bree Hester
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 6 hours 15 minutes
Total Time 7 hours 30 minutes
Course desserts
Cuisine American
Servings 10
Calories 633 kcal

Ingredients
  

For the crust:

  • 3/4 cup flour
  • 3 tablespoons brown sugar
  • 1/4 cup butter
  • 1/4 cup toasted chopped pecans

For the cheesecake:

  • 3 8-ounce packages room temperature cream cheese
  • 1 8-ounce container room temperature mascarpone cheese
  • 3/4 cup brown sugar
  • 1/2 cup pure maple syrup
  • 1/4 cup half-and-half
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 3 eggs at room temperature

Maple Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla
  • 2 packets Whip-It optional
  • Maple flakes optional

Instructions
 

  • Preheat your oven to 350 degrees F.
  • In a large mixing bowl, stir together the flour and brown sugar. Cut in the butter using a pastry cutter and then stir in the pecans.
    Finely ground pie crust crumbs in mixing bowl for baking recipes.
  • Press the mixture into the bottom of a 10" springform pan. Then, bake for 10 to 12 minutes or until browned. Make sure to let the crust cool completely before adding the filling.
    Pressing the pecan crust mixture into a springform pan for Maple Cheesecake.
  • Add the brown sugar, maple syrup, half-and-half, flour and vanilla to the bowl. Mix until smooth.
    Mixing brown sugar, maple syrup, half-and-half, flour, and vanilla until smooth for Maple Cheesecake.
  • Then, crack in the eggs and beat until just combined.
    Cream being mixed in a stand mixer for baking recipes.
  • Pour the cheesecake filling into the cooled crust and bake for 35 to 40 minutes or until about 3" around the perimeter is firm and the middle still jiggles.
    Baked maple cheesecake in a springform pan, cooling on a wooden surface.
  • Cool in the pan for 15 minutes before removing from the ring from the pan. Run a knife around the edges to remove the ring. Let the cheesecake continue to cool for 2 hours, and then transfer the pan to the fridge, covered, to chill for at least 4 hours—preferably overnight.
    Maple cheesecake on a white plate with a visible crack.
  • Mine cracked a little, so I made a maple-flavored whipped cream to hide it (no one was the wiser). In a bowl, beat the heavy cream and  whip-it together until soft peaks form. Add in the maple syrup and vanilla and continue to whip until the cream thickens.
    A whole Maple Cheesecake topped with piped maple-flavored whipped cream on a white plate.
  • Pipe or spread the maple whipped cream over the top and sprinkle with maple flakes. Enjoy!
    Maple cheesecake on a white plate, topped with piped maple whipped cream and maple flakes.

Nutrition

Calories: 633kcalCarbohydrates: 54gProtein: 8gFat: 44gSaturated Fat: 26gSodium: 164mgFiber: 1g
Keyword cheesecake recipe, maple cheesecake, thanksgiving cheesecake
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