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.
Layered Maple Cheesecake
I made this decadent maple cheesecake with a 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!
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
- Graham cracker crumbs
- unsalted butter
- sugar
Cheesecake
- cream cheese
- vanilla extract
- eggs
- maple syrup
- cinnamon
- nutmeg
Maple Icing
- butter
- maple syrup
- vanilla extract
- cream cheese
- 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 it 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 at 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 the 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 the 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.
- Lose 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 four hours to let the flavors mend. To serve, top the cake with chopped candied walnuts and drizzle with maple syrup.
You might like to try these fall cheesecakes:
- Carrot Cake Cheesecake
- Apple Oatmeal Cheesecake
- Brownie Pumpkin Cheesecake
- Goat Cheese Pumpkin Cheesecake
- Baklava Cheesecake
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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.
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
- ⅓ cup unsalted Butter, melted
- 3 tablespoon Sugar
Cheesecake
- 4 - 8 oz. packages Cream Cheese, room temperature
- 2 teaspoons Vanilla Extract
- 4 large Eggs
- ⅓ cup pure Maple Syrup, grade A. Use grade B if you like more robust flavor
- ¼ teaspoon Cinnamon
- ⅛ 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
Calories: 346kcal (17%) | Carbohydrates: 43g (14%) | Protein: 4g (8%) | Fat: 17g (26%) | Saturated Fat: 9g (45%) | Cholesterol: 117mg (39%) | Sodium: 139mg (6%) | Potassium: 111mg (3%) | Sugar: 33g (37%) | Vitamin A: 530IU (11%) | Calcium: 54mg (5%) | Iron: 1mg (6%)
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Mary says
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.
Jas says
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!
Kelly @ Kelly Lynns Sweets and Treats says
This sounds so yummy! All those layers!! Thanks for linking up at Friday Frenzy Link Party! Pinned!!
Jas says
Thank you, Kelly! XO
Richella Parham says
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. 🙂
Jas says
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
jenny walters says
Wow this looks good.Cheesecake and maple syrup?!!!Quite glorious#brillblogposts
Jas says
Thank you, Jenny! Happy you like it!
Theresa @DearCreatives says
I love making cheesecake. This looks amazing! Pinned & sharing Thanks for joining the Inspiration Spotlight party.
Corina Blum says
Wow! This looks incredible and perfect for a special occasion. I love cheesecakes and really need to make them more often.
Jas says
Thank you, Corina! They are addictive to make and eat too, lol.
Carrie @ Carrie's Home Cooking says
Thank you so much for sharing on Whisk It Wednesday! This looks incredible! Have a wonderful week. Carrie @ Carrie's Home Cooking
Jas says
Thank you, Carrie! Have a great week as well!
Sheri says
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!
Jas says
Hi, Sheri! I appreciate your kind comment. XO
Miz Helen says
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
Jas says
Thank you so much! XO
Amber Harrop says
You had me at Maple and it just kept getting better as I read the recipe Jas
Jas says
I'm so happy you like it! 🙂
Dean says
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
Jas says
I'm so happy you like it, Dean! I hope you'll make it for your husband. 🙂 Thanks for stopping in. 😀
Angela / Only Crumbs Remain says
Ooh my! This sounds absolutely delicious! I love the flavours as wekk as the fact that you’ve layered it Jas. #CookBlogShare
Angela x
Jas says
Thanks so much, Angela!
Kat (The Baking Explorer) says
Wow this cheesecake is absolutely stunning!
Jas says
Thank you so much, Kat! 🙂
Marilyn Lesniak says
Congratulations! Your post was my Most Clicked at #OverTheMoon this week. Visit me on Sunday evening and to see your feature!
Jas says
Yay, what a nice surprise! Thank you, Marilyn, I'm honored 😀
Teresa says
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!
Jas says
Thank you so much, Teresa! 😀
Jas says
Thank you!
Kirsty Hijacked By Twins says
Oh wow you have taken cheesecakes to a whole new level, this looks AMAZING! Thank you for sharing with #CookBlogShare x
Jas says
What can I say - I love to eat them, lol. Thank you, Kirsty! XO
Leslie says
*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!
Jas says
Cheesecakes can be a b-word, LOL. But you won't let them win, will you? 😉 I have yet to try baking macarons...
Wendy | The Art of "Why Not?" says
This looks AMAZING!!! I can almost taste it just looking at your lovely photos!
Jas says
Thank you, Wendy! So happy you like it 😀