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.
Rebecca Smith says
Well hellooooo cheesecake! That-looks-divine! I love your photos too so beautiful
Jas says
😀 😀 Thank you, Rebecca! Means a lot!
Kim~madeinaday says
What an amazing cheesecake! Looks so dreamy. Sharing on Twitter. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Jas says
Aw, thank you so much, Kim! See ya later!
Donna says
I've fancied a cheesecake for a while. I tend to go for fruity flavours, but this looks lovely! #CookBlogShare
Jas says
Thanks! I have a few fruity cheesecakes here too, Donna.
Jhuls @ The Not So Creative Cook says
Wow! This cake looks stunning and sounds so good! Thanks for sharing!
Jas says
Thank you, Jhuls! 🙂
Wendy says
I pin this cheesecake every time I see it at a link party, to remind myself to bake it! 🙂 I love the flavors you created. Though I am usually a cheesecake purist ( no toppings and add-ins for me) , this layered cake is all of my favorites in one luscious dessert!
Zorica says
It looks so yummy...
Thanks for sharing.
xx
Jas says
Thank you so much!!!
Daphne says
Good Evening Jas, I adore cheese cake, in actual fact it is my favourite dessert. When I visited Atlanta a few years ago, I experienced the delights of the Cheesecake Factory and I was smitten.
I am looking forward to making your layered maple cheesecake.... what could be better than a multi layer cheesecake.
Thank you for the recipe.
Best Wishes
Daphne
Jas says
Hi Daphne,
So glad you want to bake my cake! Would love to hear your feedback later 😀 Hope you enjoy it as much as we did!
Carol, The Red Painted Cottage says
Jas, This is looking beyond super delicious for me! I've printed it out and I've pinned it. I might make this as an extra for Thanksgiving.
Jas says
Thank you, Carol! My family loved it last Thanksgiving but each year I try to make something new. The only thing I stick to year after year is turkey 😀
Lorelai @ Life With Lorelai says
Hey, Jas! Just wanted to let you know that we loved your Layered Maple Cheesecake so much when you shared it at the #HomeMattersParty last week, we've FEATURED it THIS WEEK! Hope you can check it out when you get a sec. Happy Friday!!!
Jas says
Hi, Lorelai! That's a great news 😀 Thank you so much!!! Hope you have a wonderful weekend!
Mary-the boondocks blog says
Jas, I have decided I'll save this particular recipe for when I come to the states where I can get proper maple syrup and do it right! Pinning again so I remember to do this. It is that special.
Jas says
Aw, thank you, Mary! Or you could visit me and I could make it for you. We could bake together 🙂
Michelle says
Oh my word, this looks delicious with a capital "D". What an amazing combination of flavors and those spices, mmmmmmmmmm, yummy
Jas says
😀 Thank you so much, Michelle! I personally adore this cake. Have a great weekend!
Theresa says
Looks amazing! Thanks for sharing at the Inspiratio n Spotlight party. Shared
Jas says
Thank you and thanks for visiting!
Carlee says
Well if that doesn't just look and sound amazing! If the dessert menu isn't already full for Thanksgiving, I am going to have to add this!
Jas says
Thank you, Carlee! It was a winner on out table 🙂
Char says
Oh my goodness, gracious Jas. Wow! Did you know that cheesecake is my kryptonite? Lol, that looks delish, thanks for sharing.
Jas says
Lol, mine too! I got few crazy ones on my blog...love the fusions and have few more in mind to make. Thanks for stopping in!
Abbe @ This is How I Cook says
I don't hate you! This sounds and looks incredible!
allthatsjas says
Thanks for not hating me 😀
Winnie says
It;'s a gorgeous cake and looks FANTASTIC !!
Very elegant, and I'll bet super delicious 🙂
allthatsjas says
Thank you, Winnie! The flavors really go well together in this cake 🙂