This Maple Pecan Cheesecake with Brown Sugar Glaze is a heavenly fall-inspired dessert that brings warm, cozy flavors directly to your plate. The velvety maple-infused cheesecake sits on a buttery, nutty pecan graham cracker crust—topped with a glossy brown sugar glaze and crunchy caramelized pecans.

It’s a rich and elegant dessert with a comforting, homestyle charm. If you love pecan pie and cheesecake, this is the dream combination where luxurious creaminess meets sweet maple and toasted pecans.

Why I Love This Recipe

• Incredible fall flavor — real maple syrup, toasted pecans, brown sugar caramel elegance
• Perfect texture — creamy center, crisp nutty crust, glossy glaze topping
• Smells like a bakery — maple + pecan aroma filling the house
• Looks like something from a dessert café yet easy to make

Why This Is a Must-Try Dessert

• A holiday showstopper suitable for Thanksgiving, Christmas, or any celebration
• Great alternative to traditional pecan pie
• Make ahead friendly—great for hosting events
• Unique flavor—guests will rave (and request the recipe!)

Time, Servings & Nutrition

Category	Details
Prep Time	30 minutes
Cook Time	1 hour 10 minutes + cooling
Servings	10–12 slices
Calories	~540 kcal per slice (approx.)
Course	Dessert
Cuisine	American

Ingredients

Pecan Graham Cracker Crust

• 1 ¾ cups graham cracker crumbs
• ¾ cup finely chopped toasted pecans
• 2 tbsp brown sugar
• 7 tbsp melted butter

Maple Cheesecake Filling

• 24 oz (680g) cream cheese, softened
• 1 cup brown sugar, packed
• ¾ cup pure maple syrup (Grade A or B)
• 3 large eggs, room temperature
• 1 cup sour cream
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

Brown Sugar Glaze Topping

• ½ cup brown sugar
• ⅓ cup heavy cream
• 1 tbsp butter
• ¼ tsp maple extract or syrup
• ½ cup toasted pecans (whole or halves)

Step-by-Step Preparation & Baking

Step 1 — Make the Crust

1. Preheat oven to 325°F / 160°C.
2. Mix graham crumbs, pecans, sugar, and melted butter.
3. Press firmly into bottom of a 9-inch springform pan.
4. Bake 10 minutes; set aside to cool.

Step 2 — Prepare the Maple Filling

1. Beat cream cheese until smooth (avoid air bubbles).
2. Add brown sugar; blend well.
3. Mix in sour cream, maple syrup, vanilla, cinnamon, and salt.
4. Add cornstarch; combine fully.
5. Add eggs one by one—mix on low speed to prevent cracking.
6. Pour evenly over the crust.

Step 3 — Bake

1. Set pan in a water bath (optional but prevents cracks).
2. Bake 55–65 minutes until edges are set but center is slightly jiggly.
3. Turn off oven; crack the door open; let cheesecake rest 1 hour.
4. Chill in fridge at least 4 hours or overnight.

Step 4 — Brown Sugar Glaze

1. Combine brown sugar, cream, and butter in a small saucepan.
2. Heat until melted and glossy—don’t boil hard.
3. Stir in maple extract.
4. Cool 5 minutes, then pour over chilled cheesecake.
5. Top with toasted pecans.

How to Serve

• Serve cold to keep filling firm
• Drizzle extra caramel glaze over slices for dessert-shop presentation
• A dollop of whipped cream or vanilla bean ice cream is a dreamy pairing

Recipe Tips for Perfection

• Use pure maple syrup, not flavored pancake syrup
• Toast pecans—enhances nuttiness and aroma
• Don’t overmix batter → prevents air bubbles and cracks
• Chilling overnight = deeper flavor and perfect texture
• Add glaze only when cheesecake is fully cooled

Delicious Variations

Variation	What to Change
Bourbon Maple Cheesecake	Add 1–2 tbsp bourbon into filling + glaze
Salted Pecan Delight	Sprinkle flaky sea salt on glaze for a sweet-salty combo
Gingersnap Pecan Crust	Replace graham crackers with gingersnap crumbs for a spicier profile
Chocolate Maple Version	Drizzle dark chocolate over glaze or add a thin chocolate ganache layer
Pecan Pie Cheesecake	Add a layer of caramel pecan sauce inside the cheesecake

Storage & Freezing Guide

Method	Duration	Notes
Refrigerator	4–5 days	Store covered tightly
Freezer	2 months	Freeze without glaze; wrap in foil + airtight container
Leftover with Glaze	2–3 days	Glaze softens but still delicious

Special Equipment Needed

• 9-inch springform pan
• Electric mixer (hand or stand)
• Kitchen torch (optional for pecan caramelizing)
• Aluminum foil + roasting pan (for water bath)

FAQ

Q: Can I use cream cheese spread?
A: No—stick to brick cream cheese for firm structure.

Q: My cheesecake cracked—help!
A: Don’t stress! The glaze covers everything beautifully.

Q: Can I use honey instead of maple syrup?
A: Yes, but flavor will change—maple is the star!

Q: Can this be made ahead?
A: Absolutely—ideal to make 24 hours ahead for best flavor.

Conclusion

This Maple Pecan Cheesecake with Brown Sugar Glaze is more than a dessert—it’s a celebration of warm, cozy flavors and indulgent textures. A perfect balance of maple sweetness and buttery pecans, this cheesecake promises to steal the spotlight on any dessert table. With every creamy and crunchy bite, it delivers comfort and sophistication all at once.

Whether you’re preparing it for a festive gathering or a special night at home, this recipe guarantees compliments and delight.