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
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
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
- 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.
Chris says
This combination sounds delicious!!
Thanks for sharing at Funtastic Friday!
allthatsjas says
Thank you, Chris, for stopping in. It is a really yummy combination.:)
Helen Fern says
oh my this looks wonderful!! (and easy) - thanks for sharing on What's for Dinner!
allthatsjas says
Thank you, Helen!
Theresa @DearCreatives says
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!
allthatsjas says
Thank you, Theresa! Hope your Holidays are full of blessings!
June @ How to Philosophize with Cake says
Wow that looks amazing! The more layers the merrier, eh? 🙂 Love the maple flavor too!
allthatsjas says
Most definitely, lol. And how about your twist on that pumpkin pie? Sounds scrumptious! Thanks for stopping in!
Joy @ Joy Love Food says
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?!
allthatsjas says
Thanks, Joy! Thank you also for being a regular here 😀
Jennifer says
Wow, Jas! You always share the yummiest recipes. Thanks for sharing at My Flagstaff Home!
Jennifer
allthatsjas says
Aw, thank you so much Jennifer! Hope your weekend is grand!
Kati says
This looks heavenly! I love cheesecake, gotta make this 🙂
allthatsjas says
Thank you Kati! Let me know how you liked it 🙂
Tianna says
wow this looks so delicious! You did a lovely job on the cake - it looks so pretty!
stop by and chat ♥
allthatsjas says
Thank you, Tianna!
Anita says
This recipe looks so delicious! Hi, I'm Anita visiting from Thursday Favorite Things Blog Hop.
allthatsjas says
Thank you for stopping in, Anita, and for partying with us! 😀
Pinky says
This sounds and looks delicious!
Stopping by from the linkup.
allthatsjas says
Thanks for the visit, Pinky! Have a great day 🙂
Michelle says
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.
allthatsjas says
Ah, I'm so glad I'm not alone in this 🙂 Thanks so much for stopping in! What is your favorite cheesecake?
Michelle says
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.
allthatsjas says
Ooooh...I can't wait! Love EVERY.SINGLE.LAYER. Yum!!!
michelle says
I will be featuring this delicious dessert on next week's Tuesday Talk on my blog.
allthatsjas says
Aw, thank you so much! I'm thrilled 🙂
Leigh says
Wow this looks and sounds scrumptious! Absolutely gorgeous photos too, Jas!
allthatsjas says
Thank you so much, Leigh! 😀
Winnie says
Such a wonderful looking cake!!
My mouth is watering right now 🙂
allthatsjas says
Thank you, Winnie! It was delicious 🙂
jasna says
Mmmm, izgleda tako dobro...Šteta što nisi bliže, sama bih se pozvala ... 🙂
allthatsjas says
Bas steta sto nisi blizu jer i ti imas predivne recepte 🙂 Inace, vrata su uvijek otvorena, dodji maksuz!
Ann says
Awwwwwwwww! I'm swooning over your yummilicious looking cheesecake, Jas! like!like!like!
allthatsjas says
Thank you! Thank you! Thank you! 😀
Martin @ The Why Chef says
That's some really impressive camera work! Makes the delicious cheesecake look even more appetizing!
allthatsjas says
Why, thank you! We eat with our eyes first, don't we? Thanks for stopping in, Martin! 🙂