Best 3 Maple Pecan Cheesecake Recipes
Indulge in the ultimate sweet treat with our delectable Maple Pecan Cheesecake. This classic dessert combines the rich, creamy texture of cheesecake with the nutty flavor of pecans and the sweet, decadent taste of maple syrup. Our carefully curated collection of recipes offers a variety of options to suit every taste and skill level. From the traditional baked cheesecake to no-bake and gluten-free versions, we have something for everyone. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of creating this timeless dessert. Get ready to impress your family and friends with a slice of heaven that's perfect for any occasion.
Let's cook with our recipes!
MAPLE PECAN CHEESECAKE
Steps:
- Make the crust:
- 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.
- Make the filling:
- 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. 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. 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.
- Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 350°F. oven for 1 hour. Turn off the oven, let the cheesecake cool completely in the oven with the door ajar, and chill it, covered, overnight.
MAPLE PECAN CHEESECAKE EH!
This is a real special treat. Please use real maple syrup, the better the quality of the syrup, the better the cake will be. This lovely cake is definitely worth the extra effort. It needs to sit in the fridge overnight to chill properly. A real Canadian treasure, it promises not to disappoint.
Provided by Baby Kato
Categories Cheesecake
Time 2h45m
Yield 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Vanilla Cookie Crust.
- In a small bowl, stir the crushed cookies and melted butter till well combined.
- Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
- Put aside until needed.
- Maple Pecan Filling.
- In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
- Using an electric mixer, beat until smooth.
- Add eggs and yolk, one at a time, mixing well.
- Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
- Bake in a 350 degree oven for 15 minutes.
- Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake no longer looks wet or shiny).
- Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for an additional hour.
- Chill the cake, in the fridge, uncovered, overnight.
- Serve with whipped cream garnished with a sprinkling of ground pecans.
MAPLE PERSIMMON CHEESECAKE WITH PECAN CRUST
Steps:
- Heat the oven to 325. Combine the crusts ingredients, mixing well, and press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes and set it aside to cool. Reduce the oven temperature to 300. With an electric mixer on low speed, blend the cream cheese, sugar, flour, and spice. Add the the persimmon and eggs and blend well. Pour the batter into the crust-lined pan. Bake at 300 for 1 hour. Then turn off the heat and leave the cheesecake in the oven until it's set, 30 minutes or more. Then chill it.
Tips:
- Use high-quality ingredients, especially for the cream cheese and maple syrup. This will make a big difference in the final flavor of the cheesecake.
- Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help ensure a smooth and creamy cheesecake.
- Do not overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and dry.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help the cheesecake to set properly.
Conclusion:
This delicious Maple Pecan Cheesecake is best left to chill for at least four hours before serving, and it’s even better the next day. If chilled, it will keep in the refrigerator for approximately one week. Enjoy this creamy, sweet treat for any occasion.
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