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Maple Pecan Cheesecake Tart

This Maple Pecan Cheesecake Tart is an irresistible blend of creamy cheesecake, sweet maple syrup, and crunchy pecans in a buttery graham cracker crust.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Fall, Holiday, Maple, Pecan, Tart
Servings: 8 servings

Ingredients

For the Crust:

  • 1 1/2 cups crushed graham crackers
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter melted

For the Cheesecake Filling:

  • 16 oz cream cheese softened
  • 3/4 cup maple syrup pure
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1/2 cup heavy cream whipped to soft peaks

Instructions

Prepare the Crust

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers and brown sugar. Pour in melted unsalted butter and mix until crumbs resemble wet sand. Press mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8-10 minutes until golden and set. Remove from oven and let cool.

Make the Cheesecake Filling

  • In a large bowl, beat softened cream cheese with maple syrup and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract. Gently fold in chopped pecans. Whip heavy cream until soft peaks form and fold into the cream cheese mixture.

Assemble and Bake

  • Pour the filling over the cooled crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 40-45 minutes, until edges are set but center jiggles slightly. Turn off oven and leave tart inside with door ajar for 30 minutes to prevent cracking. Remove and let cool completely at room temperature.

Chill and Serve

  • Refrigerate the tart for at least 4 hours or overnight to fully set. Before serving, sprinkle extra chopped pecans on top if desired. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy chilled or at room temperature.

Equipment

  • 9-inch tart pan with removable bottom
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Food processor or rolling pin
  • Measuring cups and spoons
  • Rubber Spatula
  • Oven

Notes

  • For a cozy fall twist, add 1 teaspoon pumpkin pie spice to the filling.
  • Store refrigerated for up to 4 days or freeze for up to 1 month wrapped tightly.
  • To prevent cracks, bake gently and cool in the oven with door ajar after baking.