Pecan Crust and Maple Cheesecake
This decadent cheesecake features a buttery, toasted pecan crust paired with a velvety cream cheese filling sweetened naturally with pure maple syrup. It is a sophisticated, gluten-free friendly dessert perfect for autumn gatherings and holiday tables.
Ingredients
Ingredients
- 1.5 cup pecans finely ground
- 3 tbsp unsalted butter melted
- 2 tbsp brown sugar packed
- 16 oz cream cheese softened to room temperature
- 0.5 cup pure maple syrup Grade A Amber recommended
- 2 large eggs room temperature
- 0.25 cup sour cream full fat
- 1 tsp vanilla extract pure
- 0.25 tsp salt fine sea salt
Notes
For best results, use room temperature ingredients to ensure a silky texture. This cheesecake can be made 2 days in advance. Store leftovers in an airtight container in the refrigerator for up to 5 days. Garnish with a drizzle of extra maple syrup and toasted pecan halves before serving.