Maple Mascarpone Cheesecake Recipe with Brown Butter Crust

Spiced graham cracker pecan crust

• 1 c (125g) graham cracker crumbs
• 2/3 c (75g) ground pecans
• 3 tbsp (35g) maple sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 6 tbsp (85g) unsalted butter, room temperature, cubed

Maple mascarpone cheesecake filling

• 2 (8 oz / 452g) mascarpone cheese, room temperature
• 2 (8 oz / 452g) cream cheese, room temperature
• 1 c maple sugar
• 1 tsp vanilla bean paste
• 1 tsp maple extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 c (180g) sour cream, room temperature
• 1/4 c (59ml) maple syrup
• 1/4 c (59ml) heavy cream
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature

Maple caramel and whipped cream

• 1 c (237ml) maple syrup
• 2 tbsp unsalted butter
• 1/4 c (59ml) heavy whipping cream
• 1/2 tsp salt
• 1 c (237ml) heavy whipping cream (for whipped cream)

Prep the cold ingredients

1. Bring all cold ingredients to room temperature (about 70–75°F / 21–24°C). This can take 45–120 minutes depending on your kitchen.

Spiced graham cracker pecan crust

1. Preheat oven to 375°F (190°C). Line the bottom of a 9″ springform pan with parchment and lightly grease the sides. Optionally line the sides with parchment.
2. Process graham crackers and pecans in a food processor to fine crumbs. Add maple sugar, cinnamon and salt and pulse to combine. Add cubed room-temperature butter and process until the mixture clumps and holds when pressed. Add up to 2 tbsp more butter if needed.
3. Press the crust into the bottom (and optionally up the sides) of the prepared pan.
4. Bake 10 minutes or until lightly browned. Cool on a rack while you prepare the filling.
5. Wrap the outside of the springform pan in two overlapping sheets of foil (one placed horizontally, one vertically) to seal it well for the water bath. For extra protection, place the pan in a brining or oven bag before wrapping. Reduce oven temperature to 325°F (163°C).

Maple mascarpone cheesecake filling

1. Boil water to have ready for the roasting pan about 15 minutes before the filling is finished.
2. In a stand mixer with the paddle attachment on low, beat mascarpone and cream cheese until smooth and combined. Scrape the bowl.
3. Add maple sugar, vanilla bean paste, maple extract, cinnamon and salt; mix on low until incorporated.
4. Whisk sour cream, maple syrup and heavy cream in a separate bowl until smooth, then add to the cheese mixture and blend on low until smooth. Scrape the bowl as needed.
5. On low speed, add eggs and yolk one at a time, mixing until about half of each egg is incorporated before adding the next. Do not increase mixer speed after adding eggs to avoid incorporating air.
6. Pour the filling into the prepared crust and gently tap the pan on the counter to release air bubbles.
7. Place the wrapped pan in an empty roasting pan on the oven rack. Carefully pour boiling water into the roasting pan until it reaches about 1″ up the sides of the springform pan.

Baking the cheesecake

1. Bake at 325°F (163°C) for 70–80 minutes. Check at 60 minutes. The edges should be set and slightly puffed while the center remains jiggly. An internal temperature of about 145°F (63°C) is another indicator.
2. Once set, turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool gradually.
3. After an hour, remove the cheesecake from the water bath, unwrap and remove foil and bag. Run a knife around the edges to loosen the filling from the pan. Cool to room temperature on a rack (about 60 minutes).
4. When fully cooled, wrap the pan in plastic and refrigerate for at least 8 hours or overnight. The cheesecake will keep 2–3 days in the fridge.
5. Maple Caramel Sauce: In a small saucepan bring 1 cup maple syrup to a boil until 225–230°F (107–110°C). Remove from heat, stir in butter, then cream and salt. Cool 5–10 minutes, transfer to a heatproof container and chill until set. Keeps 1–2 weeks refrigerated.
6. Fresh Whipped Cream: Whip cold heavy cream on medium to medium-high speed until soft–medium peaks form.

Assembling the cheesecake

1. Remove the cheesecake from the springform pan and transfer to a serving plate if desired. Spread whipped cream on top and drizzle maple caramel sauce just before serving. Add more sauce as you serve slices.