🍁 Cheesecake with Maple Pecan Topping: A Showstopper Dessert for Every Season

There’s cheesecake… and then there’s this cheesecake.

Rich. Velvety. Tangy. Creamy. With a nutty, toasty crust and a maple pecan topping that’s basically dessert royalty, this recipe is a celebration of everything sweet, slow, and indulgent. It's the kind of dessert that makes guests pause mid-bite and say, “Wait. Where did you get this?”

We call it the Cheesecake with Maple Pecan Topping—but we might as well call it “instant family favorite.”

Whether you’re making it for a holiday table, a birthday dinner, or just because you deserve a treat with your coffee, this maple-sweetened masterpiece is a must-bake.

🥧 Let’s Talk Crust: Toasted, Maple-Kissed Perfection

This crust skips the graham crackers and goes straight for flavor. You’ll pulse toasted pecans, coconut, and Wood’s Vermont Maple Sugar into a buttery crumble that bakes up with just the right balance of crunch and warmth.

No boring base here. Just rich, nutty goodness that supports your cheesecake like the best kind of stage crew.

🍰 The Cheesecake: Smooth, Lush, and Make-Ahead Friendly

Five simple words: cream cheese, sour cream, eggs, sugar, vanilla. Okay—plus a splash of heavy cream for luxury. And if you want to infuse even more maple magic? You can swap out half the sugar for Wood’s Vermont Maple Syrup (do it).

Baked in a water-steamed oven, this cheesecake sets up beautifully with no cracks, no fuss, and all the silky-smooth texture you dream of.

🍁 Topping Options: Choose Your Maple Adventure

We couldn’t pick just one, so we didn’t. You get three fabulous ways to finish this beauty:

1. Maple Pecan Topping (The Classic)

A buttery maple syrup and cream sauce studded with chopped pecans and real vanilla. It’s warm, melty, and made for pouring over chilled cheesecake just before serving.

2. Strawberry Blitz Magic

Top your slices with juicy chopped strawberries and drizzle with Wood’s Strawberry Blitz Maple Syrup. Bright, bold, and beautiful.

3. Raspberry Smash Finish

Toss fresh raspberries with a few spoonfuls of Wood’s Raspberry Smash Maple Syrup. Sweet-tart meets silky-rich for an unforgettable flavor pop.

💡 Pro tip: Let your guests choose their topping for a customizable dessert bar!

✨ Serve It Your Way

This cheesecake is versatile, crowd-pleasing, and surprisingly easy to make ahead. It’s just sweet enough, perfectly creamy, and made extra special by the flavor of real Vermont maple in every bite.

Looking to impress at your next gathering? This is your secret weapon!

. 🛒 Featured Wood’s Ingredients Wood’s Vermont Maple Sugar – A 100% natural sweetener made from our family's sugar bush. Wood’s Vermont Maple Syrup – Choose your favorite: Original, Ghosted, Chocolate Cherry, or seasonal fruit flavors. Strawberry Blitz Maple Syrup & Raspberry Smash Maple Syrup – Bright, jammy, and made for desserts.

📸 Share Your Slice!

Tag us on Instagram @woodssyrup and use #MapleCheesecake or #WoodsyDesserts for a chance to be featured!

Cheesecake with Maple Pecan Topping

Al Wood

Rated 5.0 stars by 1 users

Servings

18

Prep Time

20 minutes

Cook Time

80 minutes

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Ingredients

Crust —

• 1 ½ cups pecan halves toasted
• ½ cup shredded unsweetened coconut toasted
• 2 tablespoons Wood's Vermont Maple Sugar
  .4 lbs ∙ $11.99 2 lbs ∙ $22 Add To Cart
• ½ teaspoon sea salt
• 4 tablespoons butter, melted

Cheesecake —

• 40 ounces of cream cheese at room temperature
• 1 cup sugar
• ⅓ cup heavy cream
• 4 eggs at room temperature
• 1 cup sour cream at room temperature
• 1 teaspoon vanilla extract

Toppings — (See Note)

• Option 1.
• ¾ cup maple syrup
• 1 cup heavy whipping cream
• ¾ cup finely chopped pecans
• 1 teaspoon vanilla extract
• Option 2.
• Fresh strawberries cut into small chunks
• Wood's Vermont Strawberry Blitz Maple Syrup
• Option 3: 
• Fresh Raspberries
• Raspberry Smash Maple Syrup
  8.45 ∙ $19.99 Add To Cart

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Directions

1. In a food processor, process the pecans, coconut, maple sugar, and salt until fine. Add the butter and process until the mixture sticks together. Pour the mixture into the bottom of a 10" springform pan and press it into the pan. Freeze until solid.
2. Preheat oven to 325°F. Place 1 cup of water in a baking dish in the lower part of your oven.
3. Beat the cream cheese in the bowl of a stand mixer until smooth. Add the sugar and heavy cream and beat until combined, about 2 minutes. Scrape down the sides of the bowl.
4. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the sour cream and vanilla and stir to combine. Pour the filling over the crust and place in the oven on a rack above the water bath.
5. Bake for 60 to 75 minutes, until set. Let it sit in the oven with the door ajar for 20 minutes and then cool on a wire rack. Refrigerate for at least 6 hours.
6. Combine the syrup and heavy cream in a saucepan and set over medium heat. Bring to a boil and cook for 10 minutes, stirring frequently. Reduce heat to low and cook for another 5 minutes.
7. Remove from heat and stir in pecans and vanilla extract. Drizzle warm over the cheesecake before serving.
8. If using strawberries or raspberries as a topping, add only enough syrup to make a nice drizzle over the cheesecake.

Recipe Note

• If you want the cheesecake to have a maple flavor, substitute the sugar for ½ cup of maple syrup and ½ cup of sugar.
• This makes a good-sized cheesecake, so I chose to have different toppings available for individuals to choose from.