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.
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Recipe Information
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
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
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.
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.
Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
Mix in the sour cream and vanilla extract until smooth. Pour the cheesecake batter over the chilled crust.
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.
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.
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.
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.
Allow the praline topping to cool slightly, then spread it over the chilled cheesecake.
Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled.
Nutrition Facts
Calories |
7264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.3 g | 625% | |
| Saturated Fat | 242.9 g | 1214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1828 mg | 609% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 671.8 g | 244% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 498.3 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1499 mg | 115% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2348 mg | 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.
