Layered Maple Cheesecake

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. That happened to me after baking the red velvet cheesecake. Next up was a fusion of my two favorite cakes, the tiramisu cheesecake. I recommend them both.

Layered Maple Cheesecake

Layered Maple Cheesecake - All that's Jas

I made this decadent maple cheesecake with 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!

I made the full recipe for spice cake and used the leftovers for small, individual cakes with caramel icing. Stay tuned for that recipe next week (here).

Enjoy the burst of flavors with each layer of this decadent layered maple cheesecake.… Click To Tweet

 

Ingredients:
Makes one 9” cheesecake

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. J Note: use ingredients according to directions on the box.

Crust
1 ½ cup Graham Cracker crumbs
1/3 cup unsalted Butter, melted
3 tablespoon Sugar

Cheesecake
4 – 8 oz. packages Cream Cheese, room temperature
2 teaspoons Vanilla Extract
4 large Eggs
1/3 cup pure Maple Syrup (grade A. Use grade B if you like more robust flavor)
¼ teaspoon Cinnamon
1/8 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

 

Directions:

Spice Cake layer
First, bake the spice cake according to the box directions in a 9-inch spring form. 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 spring form 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 form 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.

Layered Maple Cheesecake - All that's Jas

Layered Maple Cheesecake - All that's Jas

Layered Maple Cheesecake - All that's Jas

Layered Maple Cheesecake

Layered Maple Cheesecake

Enjoy the burst of flavors with each layer of this decadent layered maple cheesecake.

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
  • 1/3 cup unsalted Butter, melted
  • 3 tablespoon Sugar
  • Cheesecake
  • 4 - 8 oz. packages Cream Cheese, room temperature
  • 2 teaspoons Vanilla Extract
  • 4 large Eggs
  • 1/3 cup pure Maple Syrup (grade A. Use grade B if you like more robust flavor)
  • ¼ teaspoon Cinnamon
  • 1/8 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

Directions

Spice Cake layer

First, bake the spice cake according to the box directions in a 9-inch spring form. 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 spring form 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 spring form 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 form 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.

http://all-thats-jas.com/2015/12/layered-maple-cheesecake.html

This post is featured at Mom Always Finds Out, Life With Lorelai, Repurposing Junkie, A crafty MixA Fresh Squeezed Life, Sharing Life’s Moments, Old Time Pottery, Busy Monday, Tuesday Talk, Talented Tuesday, Friday Frenzy and another Friday Frenzy.

Looking forward to connecting with you soon.

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Jas

Jas is the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas updates.
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68 thoughts on “Layered Maple Cheesecake

  1. Daphne

    Good Evening Jas, I adore cheese cake, in actual fact it is my favourite dessert. When I visited Atlanta a few years ago, I experienced the delights of the Cheesecake Factory and I was smitten.
    I am looking forward to making your layered maple cheesecake…. what could be better than a multi layer cheesecake.
    Thank you for the recipe.
    Best Wishes
    Daphne

    Reply
    • Jas Post author

      Hi Daphne,

      So glad you want to bake my cake! Would love to hear your feedback later 😀 Hope you enjoy it as much as we did!

      Reply
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    • Jas Post author

      Thank you, Carol! My family loved it last Thanksgiving but each year I try to make something new. The only thing I stick to year after year is turkey 😀

      Reply
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    • Jas Post author

      Lol, mine too! I got few crazy ones on my blog…love the fusions and have few more in mind to make. Thanks for stopping in!

      Reply
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  14. Michelle

    Oh my! Cheesecake! I spent a summer experimenting with different recipes to get just the right one so I can appreciate the time you put into this. Looks divine. So happy you shared this on our Tuesday Talk party today. Pinned it to our board.

    Reply

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