Maple Cream Cheesecake

maple cheesecake with maple whipped cream and maple glazed pecans on a table

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This maple cheesecake is incredibly creamy and rich with maple flavour, made with real maple syrup, maple whisky and maple sandwich cookies, a perfect end for any special occasion meal.

Prep Time40

Cook Time1

Chill Time4

Total Time5 40

Course: Dessert

Cuisine: Baked Goods

Keyword: cheesecake, maple

Servings: servings

Calories: 547kcal

Author: Trish | The In Fine Balance Food Blog

Equipment

10 inch spring form pan 9 inch spring form pan can be used instead but will impact cooking time.
Food processor with blade attachment 12-14 cup is best
Fine mesh seive
Roasting pan or other large and shallow pan This is for the waterbath, so make sure the spring form pan fits inside

Ingredients

Crust

300 g maple sandwich cookies I used Dare brand
4 tablespoon unsalted butter (if you used salted butter skip the salt in the crust)
½ teaspoon salt

Cheesecake filling

32 oz cream cheese at room temperature. I use 50/50 full fat and light cream cheese
1 cup packed brown sugar
3 teaspoon vanilla extract
½ teaspoon salt
2 tablespoon all purpose flour
4 large eggs at room temperature
¼ cup maple syrup dark maple syrup has more flavour
¼ cup maple whisky or a maple cream whisky, or maple syrup, or combination, see Note

Toppings

1 cup maple candied pecans
2 cups maple whippped cream

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Instructions

Before you start

Preheat oven to 350 degrees
Prepare the spring form pan for a water bath by wrapping the outside of the pan in 2 layers of aluminum foil. Avoid seams and ensure the foil reaches the top of the sides of the pan without wrapping around to the inside. Set this aside.

Make the maple cookie crust

In a food processer blitz cookies until uniformly ground to a powder resembling gram cracker crumbs or bread crumbs. Add melted butter and pulse several times to evenly distribute the butter. Crumbs to stick together slightly when pressed between your fingers. Press maple cookie mixture into the bottom of the prepared spring form pan. Use your fingers or the bottom of a flat cup to press the crust evenly along the bottom. It is okay if the crust goes up the sides a bit. Set this aside.
300 g maple sandwich cookies, 4 tablespoon unsalted butter, ½ teaspoon salt

Prepare cheesecake filling

Using a food processer for best results, add cream cheese to the food processor and process until smooth and creamy. Pause machine and scrap down the sides once or twice. Ensure the cream cheese is perfectly smooth before moving to the next step.
32 oz cream cheese
To the food processor add brown sugar, vanilla, salt and flour and process until smooth and fully incorporated. Scrapping sides at least once. Add eggs one at a time, processing after each addition. (or do this as the machine is running). Pour in maple syrup and maple whisky and process.
1 cup packed brown sugar, 3 teaspoon vanilla extract, ½ teaspoon salt, 2 tablespoon all purpose flour, 4 large eggs, ¼ cup maple syrup, ¼ cup maple whisky
To ensure a smoother cheese cake, pour batter through a fine mesh seive before pouring into the prepared cookie base. This helps remove air bubbles and prevent cracking. Tap the filled cake pan sharply on the counter to encourage bubbles to rise to the top.
Place the spring form pan inside the larger roasting pan. Carefully pour boiling water into the roasting pan, it should come up the sides of the cake can by a couple of inches.
Bake for about 70 minutes or until the cake is set, the edges look firm. The center may be a bit jiggly at this point. Leaving the cake in the oven, turn off the oven and crack the oven door slightly to allow the cake to finish and cool slowly. Let is sit for about 1 hour.
Remove the cake from the oven and from the water bath. Allow to cool completely on the counter. To not move to the refrigerator until completely cooled to room temperature.
Once completely cooled, you can move to the refrigerator. I like to cover gently (just drapped) with a clean dishcloth when storing in the fridge. Cake can be made to this point the day before (my prefered approach) or even several days ahead.

Assemble

Carefully remove the cake from the spring form pan. As the cake has cooled, it shoud have already released from the edges of the pan and should come off cleanly. Top the cake with whipped cream and candied pecans. Serve
1 cup maple candied pecans, 2 cups maple whippped cream

Notes

Make your cheesecake a day ahead for best results. This gives you and the cake time to chill.

I like to use a combination of full fat cream cheese and reduced fat cream cheese, I find it produces a lighter and smoother cake.

I used Dare Maple cookies for the crust. If you can't find maple cookies, use any vanilla sandwich cookie or Golden Oreo's or your favourite grahm cracker crust recipe. There is one here that works very well.

I used maple whisky in this cake. This brand. You can also use maple cream whisky (same brand and works well). If you have neither, more maple syrup will work just fine. Regular whisky does not have the sweetness... if you would like to use regular whisky or bourbon, use 2 tablespoons spirit and 2 tablspoons maple syrup.

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