Description
A velvety cheesecake topped with a crunchy pecan praline, perfectly balancing rich maple flavor with creamy texture.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Mix in maple syrup and vanilla, then add eggs one at a time. Fold in chopped pecans and pour over the crust.
- Bake for about 55-60 minutes until set but slightly jiggly in the center. Let cool completely in the pan.
- For the praline, combine brown sugar and heavy cream in a saucepan over medium heat, stirring until smooth. Remove from heat and stir in chopped pecans. Spread over the cooled cheesecake and refrigerate for at least 4 hours before serving.
Notes
For best flavor, chill the cheesecake overnight before serving. Use fresh pecans for the best taste.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg