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
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
- 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.
Layered Maple Cheesecake
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
Instructions
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.
Nutrition
Pin it now for later: Layered Maple Cheesecake
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Jas just what I was looking for. We have to make a cheesecake because we are going to visit some special relatives. This one looks so decadent. I will show it to my resident baker and see if she can do it. You know since moving I have been in maple syrup heaven. Back in Greece we didn’t buy it that often because it was imported and very expensive.
Hi, Mary! I know you’ve been eyeing this cake for quite some time. I even wanted to ship you some maple syrup to Greece, lol. So happy you’re in the States now 😀 Hope you’re all adjusting well. Hugs!
This sounds so yummy! All those layers!! Thanks for linking up at Friday Frenzy Link Party! Pinned!!
Thank you, Kelly! XO
Seriously, Jas, this looks amazing! Wow, what an awesome dessert, especially in the Autumn.
I love to make desserts, but I confess that I’ve never once made a cheesecake. That’s ridiculous, I know: I’m 54 years old and I love to bake! Do you know of a good basic cheesecake recipe that would be good for me to start with?
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m sure there are people who are ready for going beyond the basics, so I’m featuring you this week. 🙂
Hi, Richella! Thank you so much for your kind words.
I totally understand! I made my first cheesecake in my late forties and it was a fusion because I just love to challenge myself (*insert sarcastic snark here). And I don’t even like baking! So, if I can do it, so can you. I don’t have one basic cheesecake recipe, but you can use this recipe and skip the spice cake or if you’re looking for no-bake cheesecake, I have several here
Thank you so much for the feature, I am humbled 🙂 XO
Wow this looks good.Cheesecake and maple syrup?!!!Quite glorious#brillblogposts
Thank you, Jenny! Happy you like it!
I love making cheesecake. This looks amazing! Pinned & sharing Thanks for joining the Inspiration Spotlight party.
Wow! This looks incredible and perfect for a special occasion. I love cheesecakes and really need to make them more often.
Thank you, Corina! They are addictive to make and eat too, lol.
Thank you so much for sharing on Whisk It Wednesday! This looks incredible! Have a wonderful week. Carrie @ Carrie’s Home Cooking
Thank you, Carrie! Have a great week as well!
Goodness, all those layers sound divine! I love maple so. Thanks so much for linking at To Grandma’s House We Go link party! Your project has been pinned. We hope to see you again this Wednesday!
Hi, Sheri! I appreciate your kind comment. XO
Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Thank you so much! XO
You had me at Maple and it just kept getting better as I read the recipe Jas
I’m so happy you like it! 🙂
Oh. My. Word. THIS LOOKS AMAZING!!! My husband would go crazy for this cheesecake, he’s such a sucker for anything maple. Thank you for sharing with us at #MMBH. Pinning this for sure to our board. 🙂
xo
Dean
I’m so happy you like it, Dean! I hope you’ll make it for your husband. 🙂 Thanks for stopping in. 😀
Ooh my! This sounds absolutely delicious! I love the flavours as wekk as the fact that you’ve layered it Jas. #CookBlogShare
Angela x
Thanks so much, Angela!
Wow this cheesecake is absolutely stunning!
Thank you so much, Kat! 🙂
Congratulations! Your post was my Most Clicked at #OverTheMoon this week. Visit me on Sunday evening and to see your feature! Don’t forget your badge. I invite you to leave more links to be shared and commented upon. https://www.marilynstreats.com. Please be sure to leave your link number or post title so we can be sure to visit!
Yay, what a nice surprise! Thank you, Marilyn, I’m honored 😀
Another intriguing, delicious sounding recipe! I so enjoy seeing what wonderful creation you link up each week! Thank you so much for visiting and sharing at Party in Your PJs. I pinned to my desserts board!
Thank you so much, Teresa! 😀
Looks delicious. Thanks for sharing at Fiesta Friday – don’t forget to link to us:
http://fiestafriday.net/2017/11/10/fiesta-friday-197/ and your co-hosts Trupti @ https://myculinarysaga.com/ and me @ http://www.lifediethealth.wordpress.com Thank you.
Thank you!
Oh wow you have taken cheesecakes to a whole new level, this looks AMAZING! Thank you for sharing with #CookBlogShare x
What can I say – I love to eat them, lol. Thank you, Kirsty! XO
*Sigh* Cheesecake is my baking nemesis. Well, that and macarons. Whenever I master cheesecakes, then I’ll definitely give this a try…because it would be a sin to have it turn out a lumpy mess. Thanks so much for sharing at the #happynowlinkup!
Cheesecakes can be a b-word, LOL. But you won’t let them win, will you? 😉 I have yet to try baking macarons…
This looks AMAZING!!! I can almost taste it just looking at your lovely photos!
Thank you, Wendy! So happy you like it 😀