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Maple Pecan Cheesecake with Brown Sugar Glaze

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1 — Make the Crust : Preheat oven to 325°F / 160°C. Mix graham crumbs, pecans, sugar, and melted butter. Press firmly into bottom of a 9-inch springform pan. Bake 10 minutes; set aside to cool.
  • Step 2 — Prepare the Maple Filling : Beat cream cheese until smooth (avoid air bubbles). Add brown sugar; blend well. Mix in sour cream, maple syrup, vanilla, cinnamon, and salt. Add cornstarch; combine fully. Add eggs one by one—mix on low speed to prevent cracking. Pour evenly over the crust.
  • Step 3 — Bake : Set pan in a water bath (optional but prevents cracks). Bake 55–65 minutes until edges are set but center is slightly jiggly. Turn off oven; crack the door open; let cheesecake rest 1 hour. Chill in fridge at least 4 hours or overnight.
  • Step 4 — Brown Sugar Glaze : Combine brown sugar, cream, and butter in a small saucepan. Heat until melted and glossy—don’t boil hard. Stir in maple extract. Cool 5 minutes, then pour over chilled cheesecake. Top with toasted pecans.