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full cheesecake on a cake stand
Faiza Shabir

Maple Pecan Cheesecake for Fall

Celebrate the flavors of autumn with this rich and creamy Maple Pecan Cheesecake. A buttery graham cracker crust, smooth maple-infused cheesecake filling, and crunchy toasted pecans make every bite irresistible. Perfect for Thanksgiving, family gatherings, or any cozy fall dessert table.
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Prep Time 25 minutes
Cook Time 1 minute
Total Time 6 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 24 ounces cream cheese softened
  • 3/4 cup pure maple syrup
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup toasted pecans chopped
  • Whipped cream for serving optional
  • Extra toasted pecans for garnish
  • Maple syrup for drizzling optional

Method
 

  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 8 minutes and let it cool slightly.
  5. Beat the cream cheese until smooth and creamy.
  6. Mix in maple syrup, brown sugar, vanilla, flour, cinnamon, and salt until well combined.
  7. Add the eggs one at a time, mixing just until incorporated.
  8. Fold in the chopped toasted pecans.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Bake for 55–60 minutes until the edges are set and the center has a slight jiggle.
  11. Cool completely at room temperature, then refrigerate for at least 5 hours or overnight.
  12. Garnish with whipped cream, extra toasted pecans, and a drizzle of maple syrup before serving.

Notes

  • Use pure maple syrup for the richest flavor.
  • Toast the pecans before adding them for extra crunch and aroma.
  • Avoid overmixing after adding the eggs to help prevent cracks.
  • Chill overnight for the best texture and flavor.
  • Store covered in the refrigerator for up to 5 days.

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