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
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
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. Note: use ingredients according to directions on the box.
1 ½ cup Graham Cracker crumbs
1/3 cup unsalted Butter, melted
3 tablespoon Sugar
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
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
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.
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.
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.
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.
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