There's something irresistibly delightful about the combination of creamy cheesecake and the nutty, sweet flavors of pecans and maple syrup. This recipe is perfect for festive occasions such as Thanksgiving or Christmas, where indulgent flavors are a must.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened (preferably full-fat for creaminess)
Make the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
Prepare the filling: Beat the softened cream cheese until smooth. Gradually add in the granulated sugar and mix until well combined.
Add eggs one at a time: Beat in the eggs gradually, mixing until each is incorporated.
Incorporate flavors: Mix in the vanilla extract, maple syrup, flour, and ground cinnamon until smooth.
Pour the filling: Carefully pour the filling over the cooled crust in the springform pan.
Bake the cheesecake: Bake for 60-70 minutes, until the center is set but slightly jiggly.
Cool the cheesecake: Turn off the oven and crack the door open, letting the cheesecake cool for about an hour.
Refrigerate: Cover and refrigerate for at least 4 hours or overnight.
Prepare the pecan topping: In a saucepan, melt the butter, add the pecans and maple syrup, and stir continuously for 2-3 minutes.
Serve: Remove from the springform pan and top with the caramelized pecans just before serving.
