Whit and I made a few laps around the Epcot Food & Wine Festival this year and our number one favorite dish was the Maple Cheesecake!
After our second helping, we started googling recipes. Once back home, we printed out three options and decided to make a crust inspired by one, the filling from a second and the topping inspired by the third. Whit made the entire thing himself and boy was it BEAUTIFUL and DELICIOUS!
Honestly, all four of us raved about it with every bite. He has decided to make it again for our Thanksgiving dessert. I can say without hesitation that this would be an incredible addition to any family table!
Whit’s Maple Cheesecake
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup pecans (chopped)
- 1/4 cup brown sugar (packed)
- 6 tablespoons butter (melted)
For the Filling:
- 4 (8-ounce) packages cream cheese (room temperature)
- 1 cup maple syrup (Grade B or dark amber)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
For the topping:
- ¾ cup maple syrup
- 1 cup heavy whipping cream
- ¾ cup chopped pecans
- 1 tsp vanilla extract
Make the Crust
- Gather the ingredients. Heat oven to 350 F/180 C/Gas Mark 4.
- Wrap bottom and sides of a 10-inch springform pan with a double layer of aluminum foil. (We have a leak proof pan – tried and true – and skipped this step)
- In a food processor, grind crumbs, walnuts, and brown sugar together until fine.
- In a bowl, combine the mixture with the melted butter until blended.
- Press into the bottom of the springform pan. Bake for 10 minutes.
Make the Filling
- In a large mixing bowl with an electric mixer on medium speed, beat the cream cheese until smooth.
- Blend in the maple syrup.
- Add the eggs one at a time, blending well after each addition.
- Beat in vanilla, flour, and cream until just blended. Do not overbeat.
- Pour the cream cheese filling into the prepared crust.
- In a separate baking dish, cover the bottom with a good layer of water. Place this on the rack directly under the rack your cheesecake will be on.
- Bake for 1 hour and 15 minutes, or until set but still a little jiggly in the center.
- Cool completely in the pan on a rack.
- Refrigerate the cooled cheesecake, covered, for at least 4 hours. We did overnight.
- Carefully remove sides of the pan.
Make the Topping
- Combine the maple syrup and cream in a medium saucepan. Bring to a boil and cook 10 minutes, stirring frequently. Reduce to low and cook 5 more minutes.
- Remove from heat and stir in nuts and extract. Drizzle over cheesecake.
If you make it, we’d love to hear your review!!
DIXIE DELIGHTS DELIVERED