Maple Cheesecake

Where’s the maple?

Final-Maple Cheesecake

I first saw this recipe on Pinterest and instantly thought of a maple bar donut.  Yum!  I decided to give this cheesecake a try yesterday and found the recipe here:

Sadly, it did not taste like a maple bar.  It didn’t even taste like maple at all!  I was so disappointed.  This recipe is a pretty easy, straightforward cheesecake recipe with some maple syrup added.  As far as cheesecakes go, this one tasted pretty darn good.  But if you’re going to call it “Maple” Cheesecake then it better taste like maple.  If I were to make it again, I would add some maple extract to give it a some flavor.  I would also cook it a little longer.  My springform pan was a little smaller than what the recipe called for and I added an extra 10 minutes to the cook time but I think it could have used at least another 5 minutes.  All in all, this is a good cheesecake.  However, if you’re looking for a “maple” cheesecake, this is not the one for you.  If you make some adjustments to the recipe with maple extract, it could be much better.  As a cheesecake, I say bake it.  As a “maple” cheesecake should you bake it or leave it?  I say LEAVE IT.

Servings: 8

Prep Time: 20 min

Inactive Time: 6-8 hrs

Cutting Butter-Maple Cheesecake

Cook Time: 50-60 min (depending on size of pan)

Difficulty: Easy


For the Crust:

3/4 Cup flour

3 Tablespoons brown sugar

1/4 Cup butter

1/4 Cup toasted chopped pecans

For the Cheesecake:

3 (8oz) packages cream cheese (room temperature)

Crust-Maple Cheesecake

1 (8oz) container mascarpone cheese (room temperature)

3/4 Cup brown sugar

1/2 Cup pure maple syrup

1/4 Cup half and half

2 Tablespoons flour

1 teaspoon vanilla

3 eggs (room temperature)

Maple Whipped Cream:

2 Cups heavy whipping cream

1/2 Cup pure maple syrup

1 teaspoon vanilla

2 packets Whip-It (optional, I didn’t use this)

maple flakes (optional, I used chopped pecans on top instead)


Mixture-Maple Cheesecake

Preheat oven to 350 degrees.  In a small bowl, combine the flour and brown sugar.  Cut in the butter using a pastry cutter or fork and add the chopped pecans.

Press the mixture onto the bottom of a 10 inch springform pan (you can use other sizes, you may need to adjust the cook time accordingly).  Bake in a 350 degree oven for 10-12 minutes or until lightly browned.  Cool completely.

In a stand mixer, combine the cream cheese and mascarpone cheese.  Beat until smooth.

Pour the cheesecake filling over the cooled crust.Add the brown sugar, maple syrup, half and half, flour, and vanilla to the cheesecake mixture.  Mix well.  Add the eggs to the mixture and beat until they are just combined

Ready for Oven-Maple Cheesecake

Bake for 35-40 minutes or until outer edges are set and the middle still jiggles (I think mine was still too jiggly so make  sure the majority of the cheesecake is more firm).  Let it cool in the pan for 15

minutes.  Then gently run a knife around the edges of the pan and remove the ring.  Let cool for 2 hours and then cover and chill in the refrigerator for 4+ hours.

Before serving, whip the heavy cream and Whip-It (if you decide to use this) until soft peaks form.  Add the maple syrup and vanilla and continue to whip until the mixture is thick.  You can pipe the cream onto the cheesecake or just put a dollop on each slice.  Sprinkle with maple flakes or chopped pecans and you are ready to serve!

The cheesecake, without the whipped cream, can be made in advance and frozen for up to one month.

Cooled-Maple Cheesecake


Nutrition Facts (per serving, doesn’t include Whip-It or Maple Flakes):

Calories: 1000

Carbs: 72

Fat: 73

Protein: 14

Sodium: 567

Sugar: 54

*Courtesy of MyFitnessPal recipe calculator

One thought on “Maple Cheesecake

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