Fall maple cheesecake with maple glazed pears

Few things are more autumnal than maple, regardless of whether it’s in the form of leaves on the ground, or maple syrup in your cheesecake. I became a part of the maple fan club when living in Toronto and getting a firsthand experience of the Canadian appreciation maple products. I had maple tea at home, and was also a big fan of the maple syrup over there. Needless to say, I was very excited when I discovered this recipe.

A maple cheesecake is one of the most indulgent things I’ve tried this fall, and it was highly appreciated dessert by my family as well. You’ll find the original recipe HERE. The original version had cranberries as well, but I made my own variation to it, which meant skipping the cranberries, adding a bit of concentrated maple flavour, and plenty of decorative topping. I can guarantee that it will be one of the best fall desserts you’ll have this season.

Prep:1 hr

Bake:35 mins

Cool:2 hrs 45 mins

Chill: 4 hrs to 8 hrs

The ingredients

• ¾ cup all-purpose flour
• 3 tablespoons packed brown sugar
• ¼ cup butter
• ¼ cup finely chopped pecans, toasted 
• 3 8 ounces package cream cheese, softened
• 1 8 ounce container mascarpone cheese
• ¾ cup packed brown sugar
• ½ cup pure maple syrup or maple-flavor syrup
• ¼ cup half-and-half or light cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 3 eggs, lightly beaten
• 1 recipe Maple-Glazed Pears
• Whipped cream (optional)
• Pure maple syrup or maple-flavor syrup (optional)

Step 1

Preheat oven to 350°F. For crust, in a medium bowl combine the 3/4 cup flour and the 3 tablespoons brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Pat crumb mixture onto the bottom of a 10-inch springform pan. Bake in the preheated oven for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

Step 2

For filling, in a very large bowl combine cream cheese and mascarpone cheese; beat with an electric mixer on medium speed until smooth. Add the 3/4 cup brown sugar, the 1/2 cup maple syrup, the half-and-half, the 2 tablespoons flour, and the vanilla; beat until well mixed. Add eggs all at once; stir just until combined.

Step 3

Pour filling into the crust-lined pan, spreading evenly. Bake in the preheated oven for 35 to 40 minutes or until a 2 1/2- to 3-inch area around the outside edge appears set when gently shaken (center will be soft but will set up as cheesecake cools).

Step 4

Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 2 hours. Cover and chill for 4 to 8 hours.

Step 5

To serve, top with Maple-Glazed Pears and Cranberries. If desired, top with whipped cream and/or drizzle with additional maple syrup.

Maple pear glaze

• 2 tablespoons butter
• 4 cups peeled, cored, and thinly sliced Bosc or Anjou pears (about 4 medium)
• ½ cup dried cranberries
• ¼ cup pure maple syrup or maple-flavor syrup
• ½ teaspoon ground cinnamon

In a heavy large skillet melt butter over medium heat. Add pears. Cook for 4 minutes, stirring occasionally. Stir in cranberries, maple syrup, and cinnamon. Cook for 2 to 3 minutes more or just until pears are tender, stirring occasionally. Serve warm over cheesecake. (Or cover and chill for up to 2 days. Reheat before serving.)

What are your favorite fall recipes? Let me know in the comments!