Layered Maple Cheesecake

Layered Maple Cheesecake - All that's Jas

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When I mentioned my plan to combine multiple recipes to make a layered maple cheesecake to my friend who, by the way, bakes the best cheesecakes, he said: “as if baking a regular cheesecake isn’t challenging enough.”

Yes, they can be challenging but they daunt me no more. Once you challenge yourself to make fusion cheesecake you will never want to make the old plain one. That happened to me after baking the red velvet cheesecake. Next up was a fusion of my two favorite cakes, the tiramisu cheesecake. I recommend them both.

Layered Maple Cheesecake

This layered maple cheesecake is fluffy and topped with a tasty crumble.

Layered Maple Cheesecake

I made this decadent maple cheesecake with spice cake layer for Thanksgiving. It was perfect. What’s next, I have no idea…yet. But I am taking suggestions, though.

You can sprinkle the cheesecake with chopped candied walnuts or pecans before serving or serve the nuts separate, which is a good option if people you’re serving have allergies. I soaked my piece in maple syrup and gave it a generous dollop of whipped cream. It was heaven.

Do make it a day ahead. It takes time and it tastes better the next day!

I made the full recipe for spice cake and used the leftovers for small, individual cakes with caramel icing. Stay tuned for that recipe next week (here).

Enjoy the burst of flavors with each layer of this decadent layered maple cheesecake. #cheesecake #maple #spicecake #mapleicing #dessert #decadent Click To Tweet

 

Ingredients:
Makes one 9” cheesecake

Spice cake layer

I figured the cake wouldn’t be any less rich by making this layer from scratch. So, I cut down on baking time by using a spice cake boxed mix. Don’t hate me.  Note: use ingredients according to directions on the box.

Crust

  • 1 ½ cup Graham Cracker crumbs
  • 1/3 cup unsalted Butter, melted
  • 3 tablespoon Sugar

Cheesecake

  • 4 – 8 oz. packages Cream Cheese, room temperature
  • 2 teaspoons Vanilla Extract
  • 4 large Eggs
  • 1/3 cup pure Maple Syrup (grade A. Use grade B if you like more robust flavor)
  • ¼ teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg

Maple Icing

  • ¼ cup unsalted Butter (½ stick)
  • ¼ cup pure Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 – 8 oz. package Cream Cheese, room temperature
  • ¾ cup Powdered Sugar

 

Directions:

Spice Cake layer

  1. First, bake the spice cake according to the box directions in a 9-inch springform. Use only half the batter and bake the other half in another 9-inch cake pan, or discard.
  2. Remove the cake and place on a rack to cool. With a serrated knife or an adjustable wire cake slicer (see photo) gently cut the dome off the top of the cake.
  3. Use the same springform to bake the cheesecake.

Crust

  1. Combine the crumbs and sugar in a bowl; add melted butter and mix well. Press onto the bottom of your springform pan. Refrigerate while you make the cheesecake mix.

Cheesecake

  1. Preheat the oven to 325°F.
  2. In a bowl of an electric mixer, beat the cream cheese on low speed until free of lumps and fluffy. One at a time, add eggs mixing on low speed after each just blended. Gradually add maple syrup and beat slowly until combined. Periodically scrape down the sides of the bowl and the beaters. Add vanilla, nutmeg, and cinnamon. The batter should be well-mixed but not overbeaten. Pour the filling over crust.
  3. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is halfway up the sides of your pan. Bake for 45-50 minutes or until just set. It should still jiggle, but it will firm up after chilling. Let cool in pan for 30 minutes.

Maple Icing

  1. Beat the cream cheese and butter in a large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth.
  2. Loose the cheesecake gently from the sides of the pan by running a knife around the inside rim. Unmold and transfer to a serving plate.
  3. Using a spatula spread a layer of maple icing over the surface. Top with spice cake. Spread the remainder of the icing over the top and sides of the cake.
  4. Refrigerate overnight or at least for four hours to let the flavors mend. To serve, top the cake with chopped candied walnuts and drizzle with maple syrup.

This decadent homemade cheesecake is topped with simple maple icing.

This layered maple cheesecake is drizzled with fresh syrup.

This homemade cheesecake with several layers of maple and spiced cake is delicious.

Print Recipe

Layered Maple Cheesecake

This decadent fall maple cheesecake is topped with a spice cake layer and it's a perfect addition to your Thanksgiving table spread.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Jas

INGREDIENTS:

Spice cake layer

  • I figured the cake wouldn’t be any less rich by making this layer from scratch. So I cut down on baking time by using a spice cake boxed mix. Don’t hate me. Note: use ingredients according to directions on the box.

Crust

  • 1 ½ cup Graham Cracker crumbs
  • 1/3 cup unsalted Butter melted
  • 3 tablespoon Sugar

Cheesecake

  • 4 - 8 oz. packages Cream Cheese room temperature
  • 2 teaspoons Vanilla Extract
  • 4 large Eggs
  • 1/3 cup pure Maple Syrup grade A. Use grade B if you like more robust flavor
  • ¼ teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg

Maple Icing

  • ¼ cup unsalted Butter ½ stick
  • ¼ cup pure Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 – 8 oz. package Cream Cheese room temperature
  • ¾ cup Powdered Sugar

DIRECTIONS:

Spice Cake layer

  • First, bake the spice cake according to the box directions in a 9-inch springform. Use only half the batter and bake the other half in another 9-inch cake pan, or discard. Remove the cake and place on a rack to cool. With a serrated knife or an adjustable wire cake slicer (see photo) gently cut the dome off the top of the cake.
  • Use the same springform to bake the cheesecake.

Crust

  • Combine the crumbs and sugar in a bowl; add melted butter and mix well. Press onto the bottom of your springform pan. Refrigerate while you make the cheesecake mix.

Cheesecake

  • Preheat the oven to 325°F.
  • In a bowl of an electric mixer, beat the cream cheese on low speed until free of lumps and fluffy. One at a time, add eggs mixing on low speed after each just blended. Gradually add maple syrup and beat slowly until combined. Periodically scrape down the sides of the bowl and the beaters. Add vanilla, nutmeg, and cinnamon. The batter should be well-mixed but not overbeaten. Pour the filling over crust.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is halfway up the sides of your pan. Bake for 45-50 minutes or until just set. It should still jiggle, but it will firm up after chilling. Let cool in pan for 30 minutes.

Maple Icing

  • Beat the cream cheese and butter in a large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth.
  • Loose the cheesecake gently from the sides of the pan by running a knife around the inside rim. Unmold and transfer to a serving plate. Using a spatula spread a layer of maple icing over the surface. Top with spice cake. Spread the remainder of the icing over the top and sides of the cake.
  • Refrigerate overnight or at least for four hours to let the flavors mend. To serve, top the cake with chopped candied walnuts and drizzle with maple syrup.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Layered Maple Cheesecake
Amount Per Serving
Calories 346 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 117mg39%
Sodium 139mg6%
Potassium 111mg3%
Carbohydrates 43g14%
Sugar 33g37%
Protein 4g8%
Vitamin A 530IU11%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin it now for later: Layered Maple Cheesecake

This decadent maple cheesecake is the perfect fall dessert.

See this recipe featured on: Mom Always Finds Out, Life With Lorelai, Repurposing Junkie, A crafty MixA Fresh Squeezed Life, Sharing Life’s Moments, Old Time Pottery, Busy Monday, Tuesday Talk, Talented Tuesday, Friday FrenzySizzling EatsStarfish Cottage, Tabler Party of Two, A Pinch of JoyTumbleweed Contessa, My Busy Beehives, Lori’s Culinary Creations, Imparting Grace, Rattlebridge Farm, Keeping It Simple, Mom Home Guide, Snapshots and Snippetsand Marilyn’s Treats

 

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133 Comment

  1. Reply
    Winnie
    December 18, 2015 at 5:15 am

    It;’s a gorgeous cake and looks FANTASTIC !!
    Very elegant, and I’ll bet super delicious 🙂

    1. Reply
      allthatsjas
      December 18, 2015 at 8:53 am

      Thank you, Winnie! The flavors really go well together in this cake 🙂

  2. Reply
    - Close To Home
    December 17, 2015 at 6:39 pm

    […] I can never get too many dessert ideas over the holidays.  You have January 1 to start eating healthy again.  Take a bite out of All that’s Jas Layered Maple Cheesecake Recipe.  […]

  3. Reply
    Chris
    December 15, 2015 at 8:09 pm

    This combination sounds delicious!!

    Thanks for sharing at Funtastic Friday!

    1. Reply
      allthatsjas
      December 16, 2015 at 6:47 am

      Thank you, Chris, for stopping in. It is a really yummy combination.:)

  4. Reply
    Helen Fern
    December 14, 2015 at 9:18 am

    oh my this looks wonderful!! (and easy) – thanks for sharing on What’s for Dinner!

    1. Reply
      allthatsjas
      December 14, 2015 at 9:24 am

      Thank you, Helen!

  5. […] had leftover spice cake from my Thanksgiving layered maple cheesecake. You know how much I LOVE cheesecake but I thought cream cheese frosting for these mini cakes […]

  6. Reply
    Theresa @DearCreatives
    December 13, 2015 at 11:44 pm

    Looks amazing. I love a good cheesecake & this looks like it’s heavenly. Thanks for joining in the Inspiration Spotlight party. Pinned & shared. Happy Holiday Season!

    1. Reply
      allthatsjas
      December 14, 2015 at 9:26 am

      Thank you, Theresa! Hope your Holidays are full of blessings!

  7. Reply
    June @ How to Philosophize with Cake
    December 13, 2015 at 10:26 pm

    Wow that looks amazing! The more layers the merrier, eh? 🙂 Love the maple flavor too!

    1. Reply
      allthatsjas
      December 14, 2015 at 9:31 am

      Most definitely, lol. And how about your twist on that pumpkin pie? Sounds scrumptious! Thanks for stopping in!

  8. Reply
    Joy @ Joy Love Food
    December 13, 2015 at 4:41 pm

    Wow, this is gorgeous and the combination of spice cake with the maple cheesecake sounds incredible! Thanks for sharing at What’d You Do This Weekend?!

    1. Reply
      allthatsjas
      December 13, 2015 at 5:39 pm

      Thanks, Joy! Thank you also for being a regular here 😀

  9. Reply
    Busy Monday 195 | A Pinch of Joy
    December 13, 2015 at 1:30 pm

    […] Nativity  Porchswings and Honeysuckle — Christmas Boxwood  All That’s Jas — Layered Maple Cheesecake  Paper Seedlings – Strip Quilt Card  Annie’s Noms — Maple Gingerbread Popcorn  […]

  10. Reply
    Jennifer
    December 12, 2015 at 11:37 pm

    Wow, Jas! You always share the yummiest recipes. Thanks for sharing at My Flagstaff Home!

    Jennifer

    1. Reply
      allthatsjas
      December 13, 2015 at 8:13 am

      Aw, thank you so much Jennifer! Hope your weekend is grand!

  11. Reply
    Kati
    December 12, 2015 at 12:49 pm

    This looks heavenly! I love cheesecake, gotta make this 🙂

    1. Reply
      allthatsjas
      December 13, 2015 at 8:14 am

      Thank you Kati! Let me know how you liked it 🙂

  12. Reply
    Tianna
    December 11, 2015 at 11:40 am

    wow this looks so delicious! You did a lovely job on the cake – it looks so pretty!

    stop by and chat ♥ http://storybookapothecary.com

    1. Reply
      allthatsjas
      December 11, 2015 at 7:48 pm

      Thank you, Tianna!

  13. Reply
    Anita
    December 10, 2015 at 12:24 am

    This recipe looks so delicious! Hi, I’m Anita visiting from Thursday Favorite Things Blog Hop.

    1. Reply
      allthatsjas
      December 10, 2015 at 10:46 am

      Thank you for stopping in, Anita, and for partying with us! 😀

  14. Reply
    Pinky
    December 9, 2015 at 9:52 am

    This sounds and looks delicious!

    Stopping by from the linkup.

    1. Reply
      allthatsjas
      December 10, 2015 at 10:47 am

      Thanks for the visit, Pinky! Have a great day 🙂

  15. Reply
    Michelle
    December 8, 2015 at 7:49 pm

    Oh my! Cheesecake! I spent a summer experimenting with different recipes to get just the right one so I can appreciate the time you put into this. Looks divine. So happy you shared this on our Tuesday Talk party today. Pinned it to our board.

    1. Reply
      allthatsjas
      December 8, 2015 at 8:58 pm

      Ah, I’m so glad I’m not alone in this 🙂 Thanks so much for stopping in! What is your favorite cheesecake?

      1. Michelle
        December 8, 2015 at 10:26 pm

        To name one favorite…can’t, I have too many. I did take though three separate cheesecake recipes and combined them into one. It is my White Chocolate Raspberry Cheesecake with Chocolate Ganache. One of these days I will post it on my blog.

      2. allthatsjas
        December 8, 2015 at 11:04 pm

        Ooooh…I can’t wait! Love EVERY.SINGLE.LAYER. Yum!!!

      3. michelle
        December 10, 2015 at 10:29 pm

        I will be featuring this delicious dessert on next week’s Tuesday Talk on my blog.

      4. allthatsjas
        December 10, 2015 at 11:00 pm

        Aw, thank you so much! I’m thrilled 🙂

  16. Reply
    Leigh
    December 8, 2015 at 5:01 pm

    Wow this looks and sounds scrumptious! Absolutely gorgeous photos too, Jas!

    1. Reply
      allthatsjas
      December 8, 2015 at 8:04 pm

      Thank you so much, Leigh! 😀

  17. Reply
    Winnie
    December 8, 2015 at 4:46 pm

    Such a wonderful looking cake!!
    My mouth is watering right now 🙂

    1. Reply
      allthatsjas
      December 8, 2015 at 6:47 pm

      Thank you, Winnie! It was delicious 🙂

  18. Reply
    jasna
    December 8, 2015 at 4:10 am

    Mmmm, izgleda tako dobro…Šteta što nisi bliže, sama bih se pozvala … 🙂

    1. Reply
      allthatsjas
      December 8, 2015 at 10:38 am

      Bas steta sto nisi blizu jer i ti imas predivne recepte 🙂 Inace, vrata su uvijek otvorena, dodji maksuz!

  19. Reply
    Ann
    December 7, 2015 at 8:21 am

    Awwwwwwwww! I’m swooning over your yummilicious looking cheesecake, Jas! like!like!like!

    1. Reply
      allthatsjas
      December 7, 2015 at 6:45 pm

      Thank you! Thank you! Thank you! 😀

  20. Reply
    Martin @ The Why Chef
    December 7, 2015 at 7:25 am

    That’s some really impressive camera work! Makes the delicious cheesecake look even more appetizing!

    1. Reply
      allthatsjas
      December 7, 2015 at 6:48 pm

      Why, thank you! We eat with our eyes first, don’t we? Thanks for stopping in, Martin! 🙂

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