This Maple Pecan Cheesecake is made from scratch and is easy to make. Infused with the warm flavor of maple and toasted pecans interwoven into a creamy cream cheese filling, this cheesecake is a delightful dessert!

One taste and your senses are charmed by the sweet and nutty taste. The filling is creamy yet light while the crust is a treat in itself. This cheesecake nearly floats on clouds as it seems as light as air!

Why, it is practically guilt free!

Making the Maple Pecan Cheesecake

Now for the truth of making a cheesecake. Like, for instance, our Maple Pecan Cheesecake.

It takes time! A lot of time.

Now, it is not hard to make. In fact, this is a really easy recipe. But…this is not the dessert to slam dunk out right before dinner.

Because it takes time. Time in the form of the waiting game.

The hard life of a cheesecake

Yes, it must be exhausting to be a cheesecake!

The cheesecake must rest for an hour in the oven after it is done baking. Next, it has to rest on the counter for an hour. After that, it has to go into the fridge and chill for at least an hour but preferably 4 hours to overnight.

That is a lot of down time waiting on your maple pecan cheesecake to be ready!

The science behind the resting times

The simple fact is, the cheesecake is still cooking even after it is done baking. We have mentioned this before in our previous cheesecake blogs. However, repetition is the key to success.

We like to think of the innards of a cheesecake as molten hot lava. And it takes awhile for the cheesecake to not only finish baking internally but also for it to cool down.

Trust us on this! We know!

We have, we admit, cut into a cheesecake or two without waiting for it to cool completely. The results are not pretty. It’s like a cheesecake landslide. Then everything seems to shift and the next thing you know, all future slices are droopy.

Sad, Very sad.

But, boy, they sure tasted good!! Ah well, live and learn and work on self control.

Food safety

As always, it pays to educate yourself when it comes to different foods such as cream cheese, our main ingredient of this recipe. In addition, knowing how to keep food safe also helps keep you and your loved ones healthy.

As mentioned above, the cheesecake has a cooling off process. However, do not leave your cheesecake out for more that the time needed for each cooling stage and refrigerate as soon as possible.

For more information, check out this link here: https://www.foodsafety.gov/keep-food-safe/food-safety-by-type-food

Conclusion on our maple pecan cheesecake

We love to make cheesecakes. This Maple Pecan Cheesecake is simple yet light. The maple and pecans are compatible and compliment each other well. Other then the usual waiting game, the recipe is hassle free.

Do you love cheesecakes? Try Tanya’s Chocolate Cheesecake, Oreo Cheesecake Review, or our Pumpkin-Maple Crustless Cheesecake Review recipes!

We hope to hear from you so leave us a comment!

Love

The Morgan Sisters

Maple Pecan Cheesecake

Recipe by Tanya MorganCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

resting time in oven

60

minutes

resting time room temperature

60

minutes

resting time in fridge

60

minutes

Total time

4

hours 

35

minutes

Maple Pecan Cheesecake made from scratch with the warm flavor of maple and toasted pecans in a creamy cream cheese filling. So light it’s guilt free!

Ingredients

• CRUST

• 20 Biscoff cookies, finely crushed

• 1/2 cup finely ground pecans

• 1/2 stick butter, melted

• CHEESECAKE

• three 8-oz package cream cheese, at room temperature
  

• 1 1/2 cups brown sugar, packed
  

• 2 teaspoons vanilla extract
  

• 1 /4 teaspoon salt
  

• 1/8 teaspoon imitation maple extract, for stronger flavor
  

• 4 large eggs, at room temperature
  

• 1/2 cup maple syrup

• 1/2 cup heavy cream
  

Directions

• Preheat the oven to 375 F. Lightly grease a 9 inch springform pan.
  
  
• To make the crust: Mix the crust ingredients until crumbly. Press into the bottom and 1″ up the side of the prepared pan. Prick with a fork.
  
  
• Bake the crust for 10 to 15 minutes. Remove it from the oven, and reduce the oven temperature to 325 F. Place the pan on a large baking sheet to cool, and for easier handling of the cheesecake later.
  
  
• To make the filling: Mix the cream cheese, brown sugar, vanilla, salt, and maple flavor at low speed until smooth, scraping the bottom and sides of the bowl.
  
  
• Beat in the eggs one at a time, scraping the bowl between additions.
  
  
• Stir in the maple syrup and cream. Pour the filling into the crust.
  
  
• Bake the cake for 40 minutes. Reduce the oven temperature to 300°F, and bake an additional 15 minutes, until the edges of the cake are set. Turn off the oven, crack the door open a couple of inches, and let the cake cool in the oven for 1 hour. (This is the point where the pecans can be added on top, to get toasted.)
  
  
  
• Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 1 hour, then wrap tightly and place back in refrigerator for at least 6 more hours if not overnight before serving. Serve with fresh whipped cream, if desired. Enjoy!!
  

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