Maple Cheesecake With Spiced Pecan Graham Cracker C

Name: Maple Cheesecake With Spiced Pecan Graham Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/3 cup Graham Cracker Crumbs; 3 Tablespoons Sugar; 1/2 teaspoons Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 3/4 cups Pecans; 6 Tablespoons Butter, Melted; FOR THE FILLING:; 3 containers (8 Ounces Each) Cream Cheese, Room Temperature; 1/4 cups Sugar; 2 teaspoons Cornstarch; 1/2 cups Pure Maple Syrup; 1/2 teaspoons Maple Extract; 4 whole Eggs; 1/2 teaspoons Freshly Squeezed Lemon Juice; FOR SERVING:; 1/4 cups Pure Maple Syrup; Pecans (optional)

Servings: persons

FOR THE CRUST:
1-1/3 cup Graham Cracker Crumbs
3 Tablespoons Sugar
1/2 teaspoons Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
3/4 cups Pecans
6 Tablespoons Butter, Melted
FOR THE FILLING:
3 containers (8 Ounces Each) Cream Cheese, Room Temperature
1/4 cups Sugar
2 teaspoons Cornstarch
1/2 cups Pure Maple Syrup
1/2 teaspoons Maple Extract
4 whole Eggs
1/2 teaspoons Freshly Squeezed Lemon Juice
FOR SERVING:
1/4 cups Pure Maple Syrup
Pecans (optional)

1
Preheat oven to 350 F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil (this is to ensure the pan is water-tight while baking inside a water bath). Set a kettle full of water on the stove to boil (for the water bath).
2
Put graham cracker crumbs, sugar, spices, and pecans into a food processor. Pulse until it becomes a crumb mixture. Drizzle in the melted butter and pulse again until it clumps up. Press the mixture firmly into the bottom of the springform pan and a little up the sides. Place the pan in the refrigerator to firm up while you make the filling.
3
Clean out your food processor bowl and add the cream cheese, sugar, cornstarch, maple syrup, and extract. Turn the processor on and gradually add the eggs through the feed tube one at a time, continuing to process until the mixture is smooth. Add the lemon juice and pulse again.
4
Remove the springform pan from the refrigerator and place it inside of a large rimmed roasting pan. Pour the cream cheese filling on top of the crust and smooth the top. Place the roasting pan into the oven and fill the roasting pan with freshly boiled water, about halfway up the sides of the springform pan.
5
Bake 60-75 minutes. The cheesecake should be set on top and only slightly wobbly in the center. Carefully remove the entire pan from the oven, then gently remove the cheesecake from the water bath. Peel away the foil and allow the cheesecake to cool completely on a cooling rack. Refrigerate for at least 4 hours (and up to two days) before serving.
6
To serve, remove the springform from around the cheesecake. Pour about 1/4 cup or so of pure maple syrup on top of the cake, using the back of a spoon to gently guide it to the edges (some syrup may drizzle over the sides, which makes a beautiful presentation). Pecans can also be added for garnish. Slice and serve.
7
Adapted from Nigella Christmas by Nigella Lawson.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/3 cup Graham Cracker Crumbs, 3 Tablespoons Sugar, 1/2 teaspoons Cinnamon, and more.

Yes, Maple Cheesecake With Spiced Pecan Graham Cracker Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Cheesecake With Spiced Pecan Graham Cracker Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions