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Maple Pecan Cheesecake

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A rich and creamy cheesecake with a maple-infused filling and crunchy pecan crust, topped with a sweet maple-pecan glaze.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups crushed pecans
  • 1/4 cup melted butter
  • 2 tbsp brown sugar
  • 24 oz cream cheese, softened
  • 3/4 cup pure maple syrup
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup chopped pecans for topping

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Mix crushed pecans, melted butter, and brown sugar. Press into bottom of 9-inch springform pan.
  2. Beat cream cheese until smooth. Add maple syrup, then eggs one at a time. Mix in vanilla and sour cream.
  3. Pour filling over crust. Bake 45-50 minutes until edges are set but center jiggles slightly. Cool completely before refrigerating at least 4 hours.
  4. Top with chopped pecans and additional maple syrup before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/maple-pecan-cheesecake/