Rich Make Ahead Maple Bourbon Cheesecake
A Fall dessert that is 100% naturally sweetened! This maple cheesecake will amaze you with its perfectly creamy and rich texture. The secret is dark amber maple syrup. The bourbon maple syrup is my preferred flare to the dish. Something about bourbon goes so well in fall dishes like sweet potato casserole and eggnog. You only need a hint to add depth to your dish. If you are not a bourbon fan feel free to use regular maple syrup ( just make sure it 100% maple syrup with no fillers- refrigeration kind). The cake has a slow and low baking to help prevent cracking and curdling. It also gives your home a lovely sweet aroma of maple cinnamon and butter😋.
As with all cheesecakes make sure to use room temperature ingredients especially in regards to the cream cheese and eggs.
The cheesecake can be made 2-3 days in advance or frozen for 4 months before defrosting in fridge overnight.
I mean look at that maple golden brown tint and crust.
You can pair the cheesecake with an apple caramel sauce or a traditional caramel sauce. I have the caramel sauce below as an optional topping. A simple drizzle of maple syrup is also a delicious option.
A fall favorite dessert naturally sweetened with pure dark maple syrup.
- 4 whole graham crackers
- 1/4 cup pecans
- 1/2 cup all-purpose flour (2.5 oz)
- â…“ cup sugar (2.3 oz)
- 4 tbsp unsalted butter (melted)
- pinch cinnamon
- 2 lb cream cheese (softened)
- 1 1/4 cup maple Syrup (dark amber preferred)
- pinch cinnamon
- 4 large eggs (room temp)
- 1 tsp vanilla extract (optional)
- 1 3/4 cup sugar (12.25 oz)
- 1/2 cup water
- 1/4 cup corn syrup or maple syrup
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Combine crust ingredients in food process until crumbly and uniformly coated in butter. Press into 9 inch greased cheesecake pan and bake at 350F for 20 minutes. Allow to cool.
- Using a stand mixer blend the cheesecake ingredients until smooth. Make sure to only mix one egg in at a time. Pour into pan and bake at 230F for 3 hours and let cool for 2hours before placing in the fridge overnight to set and fully cool. Meanwhile make the caramel and apple topping.
- Once the cheesecake is cool assemble the cheesecake by layering the apples and remaining caramel sauce. We prefer to eat it all cold including the topping. If you prefer warm caramel and apples simply reheat in a sauce pan or microwave.
- Bring sugar, water, and corn syrup to boil in large heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees, 2 to 5 minutes longer.
- Off heat, quickly but carefully stir in cream, vanilla, and salt (mixture will bubble and steam). Continue to stir until sauce is smooth. (Sauce can be refrigerated for up to 2 weeks. Reheat in microwave, stirring frequently, until warm and smooth.)
Drizzle caramel sauce and whip cream on top of maple cheesecake before serving. You can make the caramel sauce in advance and warm in microwave or stove top for a few minutes stirring occasionally.Â
Note 1: Use homemade or store bought apple butter
Note 2: Reheat in sauce pan on medium heat for 5-10 minutes