Maple Pecan Cheesecake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-header">For the crust:</li> <li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li> <li class="ingredients-single-item">70g pecans, finely chopped</li> <li class="ingredients-single-item">100g unsalted butter, melted</li> <li class="ingredients-single-item">30g light brown sugar</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-header">For the filling:</li> <li class="ingredients-single-item">750g cream cheese, at room temperature</li> <li class="ingredients-single-item">150g caster sugar</li> <li class="ingredients-single-item">100ml pure maple syrup (not pancake syrup)</li> <li class="ingredients-single-item">3 large eggs, at room temperature</li> <li class="ingredients-single-item">200ml sour cream, at room temperature</li> <li class="ingredients-single-item">1 tbsp vanilla extract</li> <li class="ingredients-single-item">1 tbsp maple extract (optional)</li> <li class="ingredients-single-item">2 tbsp plain flour</li> <li class="ingredients-header">For the topping:</li> <li class="ingredients-single-item">100g pecans, roughly chopped</li> <li class="ingredients-single-item">60ml maple syrup</li> <li class="ingredients-single-item">30g unsalted butter</li> <li class="ingredients-single-item">Pinch of sea salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) springform pan</li> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Large roasting tin (for water bath)</li> <li class="equipment-single-item">Heavy-duty aluminum foil</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 160°C (140°C fan/325°F). Position the rack in the middle of the oven. Thoroughly wrap the outside of a 23cm springform pan with 2-3 layers of heavy-duty aluminum foil, making sure it comes up the sides. This crucial step prevents water from seeping into your cheesecake during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the crust, pulse digestive biscuits in a food processor until finely ground. Add chopped pecans and pulse a few more times. The pecan pieces add wonderful texture and nutty flavor to balance the sweet, creamy filling. Transfer to a bowl and mix in melted butter, brown sugar, and salt until the mixture resembles wet sand. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Press the crust mixture firmly and evenly into the bottom and about 2.5cm up the sides of your springform pan. Use the bottom of a measuring cup to compact the crust—this ensures it holds together when sliced. Bake for 10 minutes until lightly golden and fragrant. Remove and let cool while preparing the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Reduce your oven temperature to 150°C (130°C fan/300°F). In a stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. Scrape down the bowl thoroughly—this prevents unmixed cream cheese pockets that can cause cracks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the caster sugar and beat for another 2 minutes until well combined and slightly fluffy. Pour in the maple syrup and mix until incorporated. The syrup not only adds flavor but also contributes to the cheesecake's silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add eggs one at a time, beating just until each is incorporated before adding the next. Overbeating after adding eggs can incorporate too much air, leading to cracks during baking. Mix in sour cream, vanilla extract, and maple extract (if using). Finally, sprinkle in the flour and mix just until combined. The flour helps stabilize the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the filling into the cooled crust. Tap the pan gently on the counter a few times to remove any air bubbles. Place the foil-wrapped springform pan in a large roasting tin and place in the oven. Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the springform pan. This water bath creates a humid environment that ensures gentle, even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 55-65 minutes until the edges are set but the center still has a slight wobble when gently shaken—like the consistency of set gelatin. The cheesecake will continue to cook as it cools. Don't be tempted to overbake, as this causes cracks and a dry texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the dramatic temperature change that can cause the surface to crack. Then remove from the water bath and cool completely on a wire rack before refrigerating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Refrigerate the cheesecake for at least 6 hours, preferably overnight. The flavors deepen and the texture becomes creamier with time, making this a perfect make-ahead dessert. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> For the topping, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning. Add maple syrup, butter, and salt, then simmer for 2-3 minutes until slightly thickened and nuts are well-coated. The mixture will thicken further as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Before serving, run a thin knife around the edge of the cheesecake, then release the springform. Warm the pecan topping slightly if it has hardened, then spoon it over the chilled cheesecake, allowing some to artfully drip down the sides. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. </li> </ol>