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Maple Pecan Cheesecake Pie
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Maple Pecan Cheesecake Pie


  • Crust:
  • 1 1/2 c. Graham cracker crumbs
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon
  • 4 tbsp. melted butter
  • Filling:
  • 8 oz. cream cheese, softened
  • 1/2 c. sugar
  • 1/4 c. whole milk
  • 2 eggs
  • 2 tbsp. flour
  • 1/3 c. sour cream
  • 2 tsp. vanilla extract
  • Topping:
  • 1/2 c. brown sugar
  • 1/2 c. maple sugar
  • 4 tbsp. butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 c. heavy whipping cream
  • 2 egg yolks
  • 1/4 c. corn starch
  • 1 c. pecans, chopped


  1. Mix ingredients for crust. Spread evenly and pack down in a greased pie pan. Chill in refrigerator for at least 1 hour. *May use store-bought pie crust also.
  2. Mix well ingredients for filling and pour evenly over chilled pie crust. Bake at 325 degrees for 1 hour, or until internal temperature reaches 150 degrees F.
  3. For the topping, add into a sauce pot on medium heat brown sugar, maple syrup, butter, vanilla extract and salt. Whisk until butter and sugar are melted.
  4. Add heavy whipping cream and whisk. Bring to a gentle simmer.
  5. In a separate bowl, lightly beat eggs. Gradually whisk/temper the yolks.
  6. Add corn starch and whisk until thickened. Then add pecans and whisk. Spread mixture evenly on top of filling.
  7. Decorate the top of the pie with whole pecans.
  8. Allow to cool in refrigerator until ready to serve.
  9. Perfect alone, or for extra treat, top with scoop of vanilla ice cream.