Maple Cheesecake

Celebrate the start of fall with a maple syrup cheesecake. A simple baked cheesecake using just a handful of ingredients to kick off my favorite season!

While there aren’t a lot of ingredients involved in this recipe, there are several steps you’ll want to take to ensure you make a perfectly smooth cheesecake. First, start with ingredients at room temperature. This will ensure that the cream cheese blends easily with the sugar and eggs.

Second, I always scrape the edges of the bowl after adding each egg and egg yolk. This helps avoid streaks of cream cheese in the final cheesecake and ensures the batter is silky smooth.

Third, cook the cheesecake in a double boiler since technically the filling is a custard. This will ensure that the top does not fall apart during cooking. Don’t forget to wrap the pan and sides with aluminum foil as a precaution to prevent water from seeping into the cheesecake.

Finally, let the cheesecake come to room temperature very slowly. This means leaving it in the oven for 15 minutes to cool, leaving it in the oven with the door open for 15 minutes, and bringing it completely to room temperature before refrigerating it to set completely. The best way to avoid cracks is to never let the filling go from hot to cold too quickly.

The cake will take 6 to 8 hours to set in the refrigerator, but I always prefer to let it set completely overnight. Cheesecakes can stay fresh for 2 to 3 days in the refrigerator, so I also love it as a make-ahead dessert. When serving, I like to use a knife dipped in hot water to allow for the cleanest slices possible.

Maple cheesecake

Preparation: 20 minutes
Cooking: 60 minutes
Servings: 8 to 10


for the dough

  • 2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 pinch of salt

For the stuffing

  • 4 packages full-fat cream cheese (8 ounces each), room temperature
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup maple syrup, plus more for serving
  • 2 teaspoons vanilla extract
  • 2 1/2 tablespoons all-purpose flour
  • 1 pinch of salt


  1. Preheat oven to 450(f) degrees. Turn off the convection fan.
  2. In a large bowl mix together the graham cracker crumbs, sugar, butter and salt until well combined.
  3. Transfer to a 9-inch springform pan and shape into a firm crust with a 1-inch rim. Store in the refrigerator while you prepare the filling.
  4. In a large bowl, combine the cream cheese and sugar. Add the egg and yolks one at a time, scraping the bowl between each addition.
  5. Add maple syrup, vanilla, flour and salt. Mix until the batter is silky smooth.
  6. Transfer to the prepared springform pan. Tap against the counter to release any air bubbles and wrap the edges tightly in plastic wrap.
  7. Place in a bain-marie and transfer to the oven. Bake for 15 minutes to allow the top to “puff” and reduce the heat to 325(f) degrees. Continue baking until the edges are set but the center has a slight jiggle, about 50 to 60 minutes.
  8. Allow to cool completely to room temperature before refrigerating. Allow the cheesecake to set completely before slicing and serving, about 8 hours.
  9. When serving, drizzle with additional maple syrup and a pinch of flaky salt.

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