Maple Praline Cheesecake Recipe

Name: Maple Praline Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 cup flour; 1/4 cup brown sugar; 1/4 cup unsalted butter, at room temp; 1/4 cup chopped pecans; Cake; 3 (8 ounce) packages cream cheese, at room temp; 3/4 cup sugar; 2 tablespoons flour; 3 eggs; 1 cup sour cream; 1/3 cup pure maple syrup; 1/3 cup chopped pecans; Topping; 3/4 cup corn syrup; 1 1/2 cups brown sugar; 1 1/2 cups pecan halves; 1/4 cup butter

Servings: persons

Base
1 cup flour
1/4 cup brown sugar
1/4 cup unsalted butter, at room temp
1/4 cup chopped pecans
Cake
3 (8 ounce) packages cream cheese, at room temp
3/4 cup sugar
2 tablespoons flour
3 eggs
1 cup sour cream
1/3 cup pure maple syrup
1/3 cup chopped pecans
Topping
3/4 cup corn syrup
1 1/2 cups brown sugar
1 1/2 cups pecan halves
1/4 cup butter

1
Base: Preheat oven to 350 degrees.
2
Grease a 9 inch springform pan.
3
In a food processor whirl flour, brown sugar and butter.
4
Add pecans and pulse just until blended.
5
Press into the bottom of the pan and bake for 10 minutes.
6
Cool on a rack.
7
Cake: Beat cream cheese with the sugar and flour until smooth.
8
Beat in the eggs, one at a time along with the sour cream.
9
Mix in the maple syrup.
10
Stir in the pecans until evenly mixed.
11
Pour over the base and with the back of a spoon smooth out the top.
12
Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
13
Turn off the oven and let the cake stand for 2 hours-in the oven please.
14
In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
15
Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
16
Let cool until just warm and should be very thick but still pourable.
17
If not add 1 T.
18
of water and whisk in.
19
Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
20
Before serving loosen the sides of the pan and remove the ring.

2153

kcal

Calories

144

Fat

204

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 18 ingredients. The key ingredients include: Base, 1 cup flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, at room temp, and more.

Yes, Maple Praline 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 Praline Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions