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Maple Cheesecake with Maple-Glazed Pears and Cranberries

September 21, 2021


  • 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 and Cranberries
  • Whipped cream (optional)
  • Pure maple syrup or maple-flavor syrup (optional)


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


From → dessert, Pear, Recipes

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