Maple Pecan Cheesecake Recipe

Name: Maple Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely ground gingersnaps; 6 tablespoons unsalted butter, melted; 2 pounds cream cheese, softened; 1 cup firmly packed dark brown sugar; 1/2 cup maple syrup; 3 large eggs, separated; 1/2 cup sour cream; 1/2 teaspoon salt; 1 teaspoon vanilla; 3/4 teaspoon maple extract; 1 cup pecans, toasted lightly and chopped fine

Servings: persons

1
In a bowl stir together the gingersnap crumbs and the butter until the mixture is combined well and press the mixture onto the bottom and halfway up the side of a 9-inch springform pan.
2
In a large bowl with an electric mixer cream together the cream cheese and the brown sugar until the mixture is light and fluffy and beat in the maple syrup.
3
Add the egg yolks, 1 at a time, beating well after each addition, and beat in the sour cream, the salt, the vanilla, the maple extract, and the pecans.
4
In a bowl with the electric mixer, beaters cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them onto the cream cheese mixture, and fold in the remaining whites gently but thoroughly.
5
Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 350F.
6
oven for 1 hour.
7
Turn off the oven, let the cheesecake cool completely in the oven with the door ajar, and chill it, covered, overnight.

1666

kcal

Calories

128

Fat

111

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups finely ground gingersnaps, 6 tablespoons unsalted butter, melted, 2 pounds cream cheese, softened, 1 cup firmly packed dark brown sugar, and more.

Yes, Maple Pecan Cheesecake 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 Pecan Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions