Calling all pecan lovers and cheesecake enthusiasts! National Pecan Day just got a whole lot more exciting with this showstopping Spiced Maple Pecan Pie Cheesecake.
Imagine the rich, creamy cheesecake filling infused with the warmth of maple syrup and a touch of spice, all nestled in a graham cracker crust studded with crunchy pecans.
But wait, there’s more! This masterpiece is crowned with a decadent praline pecan topping, a symphony of caramelized sugar, nuts, and pure deliciousness.
Forget choosing between pecan pie and cheesecake – this recipe lets you have the best of both worlds in one unforgettable dessert! Get ready to wow your family and friends with this unique and irresistible National Pecan Day creation.
Here’s a unique recipe for a Spiced Maple Pecan Pie Cheesecake that celebrates National Pecan Day with a twist:
Ingredients:
For the Crust:
- 1 ¾ cups graham cracker crumbs
- ¼ cup chopped pecans
- ¼ cup packed brown sugar
- ⅓ cup unsalted butter, melted
For the Spiced Maple Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened
- ¾ cup maple syrup
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
For the Praline Pecan Topping:
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ¼ cup unsalted butter
- ¼ cup packed brown sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, chopped pecans, and brown sugar. Stir in melted butter until well incorporated. Press the mixture evenly into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 10 minutes, then let cool completely.
- Make the Spiced Maple Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add maple syrup and granulated sugar, beating until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, cinnamon, and ginger. Pour the filling over the cooled crust.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the center is slightly set but still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Then, remove the cheesecake and let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours, or overnight for best results.
- Make the Praline Pecan Topping: In a small saucepan over medium heat, melt butter. Add brown sugar and maple syrup, whisking constantly until the sugar dissolves and the mixture comes to a simmer. Cook for 2-3 minutes, or until slightly thickened. Remove from heat and stir in vanilla extract and salt. Add the chopped pecans and walnuts, and fold them gently into the caramel mixture. Let the praline cool slightly.
- Assemble and Serve: Once the cheesecake is chilled, spread the cooled praline pecan topping evenly over the top. Garnish with additional pecan halves or chopped walnuts, if desired. Slice and serve cold.
Tips:
- For a richer flavor, use dark brown sugar in the crust and topping.
- To prevent the crust from getting soggy, wrap the bottom of the springform pan with aluminum foil before placing it in the water bath.
- You can substitute all pecans for the chopped nuts in the praline topping.
- This cheesecake can be stored in the refrigerator for up to 5 days.
Enjoy this unique twist on the classic pecan pie and cheesecake combination!
