Maple Praline Cheesecake

Indulge in the decadence of a Maple Praline Cheesecake, a dessert that beautifully balances creamy cheesecake with the rich flavors of pure maple syrup and a buttery graham cracker crust. This show-stopping treat is crowned with a luxurious praline topping made from toasted pecans, brown sugar, and heavy cream, adding a delightful crunch and caramel-like sweetness to every bite. The recipe features a water bath baking technique to ensure a smooth, crack-free finish, while sour cream and vanilla extract elevate the creamy texture and flavor. Perfect for impressing guests, this maple-infused cheesecake is a celebration of comforting, autumnal flavors. Serve it chilled for a dessert that’s as irresistible as it is elegant.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 2 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 24 ounces Cream cheese, softened
• 1 cup Pure maple syrup
• 1 cup Granulated sugar
• 4 Large eggs
• 1 cup Sour cream
• 1 teaspoon Vanilla extract
• 1 cup Pecans, chopped
• 3 tablespoons Brown sugar
• 2 tablespoons Heavy cream

Directions

Step 1

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

Step 2

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.

Step 3

In a large bowl, beat the cream cheese until smooth and creamy. Add the maple syrup and 1 cup of sugar, and beat until well combined.

Step 4

Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.

Step 5

Mix in the sour cream and vanilla extract until smooth. Pour the cheesecake batter over the chilled crust.

Step 6

Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to reach about halfway up the sides of the springform pan, creating a water bath to prevent cracking.

Step 7

Bake for 75 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Step 8

Remove the cheesecake from the oven and water bath. Run a knife around the edge of the cheesecake to loosen it from the pan, but leave it in the pan. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 9

For the praline topping, in a small saucepan, combine the chopped pecans, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3-5 minutes.

Step 10

Allow the praline topping to cool slightly, then spread it over the chilled cheesecake.

Step 11

Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled.

Nutrition Facts

Serving size	2071.9 grams (2071.9g)

Amount per serving	% Daily Value*
Calories	7264

Total Fat 487.30g	625%
Saturated Fat 242.90g	1215%
Polyunsaturated Fat NaNg
Cholesterol 1828mg	609%
Sodium 4133mg	180%
Total Carbohydrate 671.80g	244%
Dietary Fiber 18.00g	64%
Total Sugars 498.30g
Protein 103.70g	207%

Vitamin D 160IU	800%
Calcium 1499mg	115%
Iron 20mg	112%
Potassium 2348mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 5.5%

Carbs: 35.9%