Maple Syrup Cheesecake
Maple Syrup Cheesecake is the ideal fall dessert. This super simple cheesecake swaps the refined sugar for maple syrup and sits in a sweet cookie crust!
I love a good cheesecake. The creamy center and crunchy cookie crust is the best dessert combo, and this Maple Syrup Cheesecake has double the maple flavor!
I use maple syrup in the cheesecake base instead of white sugar, and I crushed Maple Leaf Cream Cookies for the crust! My family starts asking for this every fall and continues through the holiday season. It’s a perfect Thanksgiving dessert for everyone who doesn’t love pumpkin or pecan pie.
Double the maple desserts this holiday season with this super creamy Maple Pecan Ice Cream. No churn needed for this amazing ice cream.
The cheesecake filling is smooth, creamy and not overly sweet. It’s a basic baked cheesecake filling but instead of adding in white sugar, I used maple syrup. I also drizzled some maple syrup on top to finish off each piece.
Ingredients
- Maple Leaf Cream Cookies
- Butter
- Cream cheese
- Maple syrup
- Eggs
The cream cookies are for the crust and give the cheesecake a deeper maple flavor. If you can’t find them, crushed graham crackers will also work or any cookies you like!
What I used for my Maple Syrup Cheesecake
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- Springform pan: This pan releases from the side for perfect tarts and cheesecakes every time.
- Rolling pin: French rolling pins are all the rage, but I love a standard rolling pin with handles I can use for flattening chicken, crushing cookies, or rolling dough.
- Stand mixer: You don’t have to be a professional to enjoy a stand mixer! This delightful machine makes baking a breeze and can do tons of other things like knead bread, roll pasta, and cut zoodles!
How to Make Maple Syrup Cheesecake
- First, crush your cookies for the crust and mix them with butter. Press the crust into your pan.
- Then, beat the cream cheese and maple syrup with a mixer on low until combined. Add the eggs and keep mixing and add to your crust.
- Now, bake for about an hour at 350 degrees F or until it’s set. Let fully cool before removing it from the pan and refrigerate a few hours before serving.
You can also add a scoop of vanilla ice cream on top and a drizzle of maple syrup. Delish!
Benefits of Maple Syrup
I love to swap refined sugar for maple syrup whenever I can. I love the flavor, but I also love this healthier sweetener.
Pure maple syrup is very different than most maple-flavored pancake syrups. The real stuff, straight from maple trees, is high in antioxidants and has nutrients like riboflavin, zinc, magnesium, calcium, and potassium.
Compared to honey, one of the other common sweetener alternatives, maple syrup has 52 calories per tablespoon while honey contains 64 calories.
I’m not trying to convince you this cheesecake is HEALTHY by any means, but consider swapping more of your refined sugars for pure maple syrup!
How to Store Leftovers
Maple Syrup Cheesecake leftovers will last up to 4 days in the fridge if your family doesn’t devour it before then! I recommend putting it in an airtight container versus covering it with foil because it helps protect from absorbing fridge smells.
Since cheesecake is served cold, it’s also easy to freeze and thaw later!
Cool and refrigerate the cheesecake until it’s completely chilled. Then, slice it or keep the cheesecake whole. Put it in a freezer-safe container for up to 1 month for optimal flavor and 2 months total.
To serve, simply thaw and eat! You can thaw it overnight in the refrigerator or on the counter for a few hours. A thawed cheesecake needs to be chilled after 2 hours maximum.
Other amazing recipes to try…
- Brownie Bottom Cheesecake
- Maple Pecan Squares
- No-Bake Cherry Cheesecake
- Pecan Pie Cheesecake
- Maple Syrup Bars
- Keto Pumpkin Cheesecake
- Black Forest Cheesecake
- Twix Cheesecake
- Chocolate Pumpkin Cheesecake
- Cappuccino Cheesecake
- Cosmic Brownie Cheesecake
You’ll also like Poutine, Strawberry Cheesecake Bars and Maple Almond Popcorn.
Do you have any amazing cheesecake recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
Maple Syrup Cheesecake
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Ingredients
- 18 maple cookies I used Dare Ultimate Maple Leaf Creme Cookies
- ⅓ cup salted butter melted
- 3 packages cream cheese 8oz/250g packages, softened
- 1 cup maple syrup
- 3 large eggs
Instructions
- Crush the maple cookies with a rolling pin and add to a mixing bowl. Stir in melted butter. Press mixture into a 9-inch spring form pan and set aside.
- In a KitchenAid Stand Mixer or with a handheld electric mixer, beat cream cheese and maple syrup on low until combined. Add in eggs and mix on low until smooth. Pour cheesecake mixture over top of your maple cookie crust.
- Bake for 1 hour in a 350°F oven or until the cheesecake is set. Let cool before removing the springform pan. Refrigerate for 3 to 4 hours before serving.
- To serve, drizzle maple syrup over top of each slice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I wanted a recipe that didn’t lose any of the deliciousness of cheesecake and/or leave an aftertaste like some sweeteners do. This cheesecake won the award as far as I am concerned. The family loved it and I did too! It had the same texture and the sweet factor was perfection!! Maple syrup is one of the best sweeteners when you are trying to avoid granulated sugar.
Made exactly to recipe. Love that it’s sweetened only with maple syrup! After the 1 hour bake time, it looked a little too jiggly still, so I turned the oven off and left in there with the oven door ajar for another 15 minutes. The top looked splotchy with dark spots, so maybe the maple syrup easily burns, but I didn’t like the look. So, I found a maple glaze recipe and added that to the top. It was very yummy, everyone loved it! I may make again at Thanksgiving with added pecans on top. Thank you!
Made a 6 inch cake with 2/3 recipe.
Baked 50min at 350, lowered temp to 325 for ten min with foil top.
Looks beautiful!
Could you do this in miffing tins to have mini cheesecakes? If so what adjustments would need to be made?
You wouldn’t need to bake them as long. When I do mini cheesecakes I bake at 350F for 20 minutes.