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.
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Rate
Servings: 8 servings
Calories: 346kcal
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 | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 139mg | Potassium: 111mg | Sugar: 33g | Vitamin A: 530IU | Calcium: 54mg | Iron: 1mg
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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 😀
Cindy Richter says
Wowza, can hardly wait to get to the store so I can make this! Looks so yummy and perfect for Thanksgiving. Saw this on the Sweet Inspirations Link Party. Thanks for sharing.
Jas says
Thanks so much, Cindy! I made this cake a couple of Thanksgivings ago and I think I'll make it again this year. 🙂
Elise Cohen Ho says
That looks like an amazing cheesecake. I also have a Kitchen Aid and love it. It is one of my favored kitchen tools and has been for nearly 30 years.
Jas says
Oh, wow! I hope I get to enjoy mine for 30 years 🙂 Thanks for stopping in, Elise!
Linda S says
Now that we are living in New England, we have the most delicious maple syrup available to us - and I'm a sucker for just about any sort of cheesecake. Pinning to try real soon!
Jas says
Oh, lucky you! Hope you like it and come back for more delicious cheesecakes. I have a whole menu page dedicated to them and a new one scheduled for tomorrow, lol.
Carole from Carole's Chatter says
Hi Jas, this would fit perfectly in Food on Friday: November under the Desserts theme. Hope you bring it on over to share with everybody. Cheers from Carole's Chatter
Jas says
Thanks, Carole! I'd be happy to share it with you 🙂
Vicky says
Hi Jas! I LOVE cheese cake, and I love even more that you made a spice cake layered cheesecake. I think I'm going to be baking this weekend 🙂
Jas says
Hi, Vicky! You and me both 🙂 I can't get enough of them and am actually posting a new cheesecake recipe tomorrow, LOL. Happy baking!!!
Jo Allison / Jo's Kitchen Larder says
Incredible looking cheesecake! The combination with spiced cake makes it even more exciting plus all the maple syrup, mmm. Gorgeous photographs too! #CookBlogShare
Jas says
Aw, thank you, Jo! I really appreciate it.
Jann Olson says
Oh yum! I am maple lover, and this looks simply heavenly! Thanks for sharing with SYC.
hugs,
Jann
Jas says
Thanks so much, Jann.
Maria | passion fruit, paws and peonies says
This looks completely divine and perfect for this time of year! x #brillblogposts
Jas says
Thank you, Maria! It was a hit with my family 🙂
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!