I took two of my favorite vintage recipes (cheesecake and pecan pie) and made a mash-up dessert. There is maple syrup in the cheesecake filling and pecans in the graham crust. And if that wasn't decadent enough, it's served with a maple pecan sauce! Needless to say, it's an excellent holiday dessert that can be made several days ahead.
Mash-up cheesecake recipe
This is what you should eat when you can't decide between cheesecake and pecan pie. Similar to the gooey maple pecan bars, it's a mix of both and what I call a modern vintage recipe.
The crust can be graham crackers or digestive biscuits, and the maple flavor comes from real syrup, not extract, for that authentic, deep sweetness that pairs so well with pecans.
Also, maple syrup in the cheesecake filling contributes to a super creamy texture, which is what we're always after.
Just like the denser dulce de leche cheesecake or the rich cheesecake with brown sugar and almonds, this one keeps a good balance: creamy but not overly sweet, perfectly sliceable and great to make ahead, as it tastes even better chilled overnight.
Needless to say, it's perfect for Thanksgiving and Christmas dessert tables, and entertaining in general, but also when you want something that feels special but not too fussy.
Testing notes
Don't use toasted pecans for the base, if possible, as they will toast as the cheesecake bakes.
Don't beat after adding the eggs. You don't want to incorporate air, so the cheesecake is creamy and doesn't puff much during baking. So stir and incorporate well, but don't overbeat. If using an electric mixer, do so at the lowest speed just until mixed.
I don't use a water bath. I bake the cheesecake at a low oven temperature so it doesn't puff much and has a smaller chance of cracks happening.
Cool down gradually. I can't stress this enough! They don't like sudden temperature changes. Let the baked cheesecake cool completely at room temperature, then cover and chill for several hours in the fridge. This ensures the best texture.
Make the different components in advance: the crust, baked cheesecake and topping can be made ahead and refrigerated for up to 3 days. The base and cheesecake can be frozen for a few weeks, always well covered in the pan.
Always remove the cheesecake cold, straight from the fridge. If softened, it will be too complicated to transport to the serving plate, and it will probably crack, or worse, break.
Cheesecake squares: If this is part of a dessert table, you can opt for a square springform pan cheesecake and cut it into bars or squares, and serve with the pecan sauce on the side for each person to add if they want to. Similar to this baked easy cheesecake recipe.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cream cheese and sour cream: the regular type, full-fat cheeses are needed for consistency and creaminess.
- Maple syrup: I like pure grade-A maple syrup.
Process steps
Use a round, springform cake pan to make removing the cheesecake a snap (pun intended).
Graham pecan crust
The classic crust got updated with some ground pecans that will toast during baking and add a fantastic flavor!
Time saver: Make the crust one or two days before. It can be stored in the refrigerator in the pan, well wrapped, for up to three days.
Ingredients should be at room temperature. This is important for them to integrate well together, helping with the creaminess and texture.
Cheese filling
Make sure the cream cheese and sugar are well integrated and no lumps remain. This is easy if the cheese is softened.
I do it all by hand, but you can use an electric or stand mixer only for the cheese and sugar part.
Maple cream cheese filling
Don't beat the filling once you add the eggs; we don't want to incorporate air. Stir until very well integrated.
Fill the pan
The cheesecake batter is rather thin, and that is fine. Fill the pan near the oven for easier handling.
Baking
Pour the thin maple cheesecake mixture into the prepared pan and bake until slightly jiggly in the center. The sides might be slightly puffed.
Let cool gradually according to instructions.
Maple pecan topping
Being such a huge maple fan, I sometimes drizzle additional syrup on top of the slice before serving. It makes this pecan cheesecake even richer, if that's possible. It will make the topping thinner, but I don't mind.
Stovetop topping
The ingredients are cooked in a saucepan until thickened.
You can cook it longer than stated in the recipe for a thicker sauce.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Creamy Maple Cheesecake with Pecan Topping
Ingredients
Crumb nut crust:
- 1 ¼ cup fine graham cracker crumbs
- ½ cup chopped pecans
- 2 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted
Cream cheese filling:
- 2 pounds regular cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup heavy cream, at room temperature
- ¼ cup pure maple syrup
Maple pecan sauce:
- ¾ cup pecans, chopped
- 4 tablespoons unsalted butter
- ½ cup pure maple syrup
- 1 ½ tablespoons brown sugar, light or dark
- pinch of salt
- ½ teaspoon vanilla extract, optional
Instructions
For the pecan crumb crust:
- Preheat the oven to 350°F (180°C).
- In a food processor or bowl, combine 1 ¼ cup fine graham cracker crumbs, ½ cup chopped pecans, 2 tablespoons light brown sugar and 6 tablespoons unsalted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch (24 cm) springform pan.
- Bake for 10-15 minutes, until lightly golden. Remove from the oven and reserve.
For the cheesecake filling:
- In a large bowl, beat 2 pounds regular cream cheese, softened, until smooth and lump-free.
- Add 1 ¼ cups granulated sugar and beat for about 1 minute, until the sugar starts to dissolve.
- Add 3 eggs first and stir by hand. Add the remaining 2 eggs, 1 teaspoon vanilla extract, and mix well without beating. Make sure the egg whites are well incorporated.
- Finally, add ¼ cup heavy cream and ¼ cup pure maple syrup and mix until the batter is fully combined.
- Pour the filling into the baked pecan crust.
- Bake at 350°F (180°C) for 15 minutes. Lower the temperature to 320°F (160°C) and bake for another 30 minutes. Then reduce to 285°F (140°C) and bake for an additional 20-30 minutes, depending on your oven.
- The cheesecake is done when it has a flan-like consistency, quite jiggly in the center, with puffed edges, and a softly golden surface. Turn the oven off and let the cheesecake sit inside, door closed, for another 15-20 minutes.
- Remove from the oven and let it cool completely on a cooling rack. This is an essential step before refrigerating it.
- Wrap the whole pan in plastic wrap, and chill for at least 12 hours in the refrigerator before serving. It can be frozen, well wrapped in plastic and then aluminum foil, for up to 1 month.
For the maple pecan topping:
- In a small saucepan, melt 4 tablespoons unsalted butter over medium heat.
- Add ¾ cup pecans, chopped, and toast for 2-3 minutes.
- Stir in ½ cup pure maple syrup, 1 ½ tablespoons brown sugar and a pinch of salt. Simmer for a few minutes until slightly thickened, or more if you want a thicker consistency. Add ½ teaspoon vanilla extract and let cool slightly.
- Spoon over slices or the entire cheesecake before serving.
Rate and review this recipe