Description
Indulge in this creamy, velvet-smooth cheesecake topped with a crunchy, sweet maple-glazed pecan layer. It is a show-stopping Thanksgiving centerpiece that is surprisingly easy to assemble. The rich buttery crust and the golden-hued, maple-infused topping create a perfect balance of fall flavors. Perfect for busy hosts, this recipe is best prepared ahead of time to ensure it sets to a flawless, decadent texture. Impress your holiday guests with this classic dessert that is guaranteed to become a new seasonal tradition.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
32 oz cream cheese, softened
1 cup light brown sugar, packed
3 large eggs
1 tsp vanilla extract
1/2 cup pure maple syrup
1 1/2 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl and press firmly into a 9-inch springform pan.
Bake the crust for 8 minutes and let it cool.
Beat softened cream cheese and brown sugar in a large bowl until smooth.
Add eggs one at a time, mixing on low speed until combined, then stir in vanilla extract.
Pour the filling over the cooled crust and bake for 50-55 minutes until the edges are set but the center wobbles slightly.
Heat maple syrup in a saucepan until bubbling, stir in pecans for 2 minutes, and pour over the cooled cheesecake.
Refrigerate for at least 4 hours before serving.
Notes
Ensure your cream cheese is at room temperature for the smoothest batter. Store the cheesecake in the refrigerator covered in plastic wrap for up to 5 days. Chilling overnight is highly recommended for the best texture.
- Prep Time: 20
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg