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a smooth golden maple cheesecake with a glossy maple drizzle and a few pecans on top, one slice plated, on a dark wooden board in a wide horizontal shot, on a moody table beside a small glass of bourbon, warm low light, shallow depth of field, landscape orientation

Maple Bourbon Cheesecake

A silky cheesecake made from maple syrup with a hint of bourbon sits on a deliciously deep pecan and graham cracker crust. Perfectly warm and inviting for an after-dinner treat!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup pecans finely chopped
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.5 cup brown sugar packed
  • 0.5 cup pure maple syrup
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 tbsp bourbon

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Mix the graham crumbs, chopped pecans, and butter, press into the pan, and bake 9 minutes, then cool.
  3. Beat the cream cheese and brown sugar smooth, then mix in the maple syrup, sour cream, and bourbon.
  4. Add the eggs one at a time on low speed, then pour over the crust.
  5. Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Drizzle with a little extra maple syrup before serving.

Notes

Use real maple syrup, not pancake syrup, for that deep caramel-maple flavor.