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Decadent Maple Bourbon Pecan Pie Cheesecake

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A rich, creamy cheesecake with a perfectly toasted pecan pie topping and a buttery crust, infused with subtle bourbon warmth and gentle maple sweetness. This easy homemade dessert is perfect for special occasions and crowd-pleasing indulgence.

Ingredients

Scale
  • 1 ¾ cups graham cracker crumbs (honey-flavored preferred)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces cream cheese, softened (full-fat)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup pure maple syrup
  • ¼ cup bourbon whiskey
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves, toasted lightly
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 2 large eggs, room temperature
  • 1 tablespoon bourbon whiskey (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Crust (10 minutes): Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake 10 minutes until golden. Let cool.
  2. Make the Cheesecake Filling (15 minutes): Beat softened cream cheese until smooth. Gradually add sugar, mixing well. Beat in eggs one at a time. Add maple syrup, bourbon, and vanilla extract; mix gently. Sift in flour and salt; mix until combined. Avoid over-mixing.
  3. Prepare the Pecan Pie Topping (10 minutes): Whisk brown sugar, melted butter, maple syrup, eggs, bourbon, vanilla, and salt until smooth. Stir in toasted pecans. Toast pecans on baking sheet at 350°F (177°C) for 8-10 minutes, stirring halfway.
  4. Assemble and Bake (50-60 minutes): Pour cheesecake filling over cooled crust. Spoon pecan topping evenly over filling. Place springform pan in larger baking dish, pour hot water halfway up pan sides (water bath). Bake at 325°F (163°C) for 50-60 minutes until edges set and center slightly jiggly.
  5. Cool and Chill (4 hours or overnight): Crack oven door open and cool cheesecake inside for 30 minutes. Remove from water bath and cool completely at room temperature. Cover and refrigerate at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients to avoid lumps and cracks. Wrap springform pan tightly with foil for water bath to prevent cracking and soggy crust. Toast pecans lightly for best flavor. Use pure maple syrup, not flavored syrup. Chill cheesecake overnight for best texture and flavor. Gently smooth cracks with warm damp spatula if needed.

Nutrition

Keywords: maple bourbon pecan pie cheesecake, pecan pie cheesecake, bourbon cheesecake, maple syrup dessert, holiday dessert, easy cheesecake recipe

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