Maple Cheesecake





If you’re tired of pumpkin cheesecake and are looking for another type of cheesecake that is perfect for fall, you’ll have to try this maple cheesecake! While maple can sometimes be overpowering, there’s no need to fear that here, as this recipe has a beautifully delicate maple flavor, while delivering the creamy, rich goodness you expect in a cheesecake. Feel free to share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter once you’ve made it.

Cheesecakes are easy to make and are perfect for making ahead of time since they freeze well. You just need to defrost the cake in the refrigerator for 24 hours and then it will be ready to serve. If you won’t be freezing it and plan to serve it soon after making it, just be sure that you give it enough time to chill (covered) in the refrigerator for at least 4 hours, but preferably overnight.

For this maple cheesecake recipe, you only need 6 ingredients: graham crackers, Cabot Salted Butter, or Cabot Extra Creamy Premium Sea Salted Butter, granulated maple sugar (though white sugar can be substituted), Cabot Premium Cream Cheese, eggs, and Vermont Grade A Dark Amber maple syrup. That’s it!

To make this 12 serving cheesecake, follow the instructions as listed in the recipe below. While cheesecakes are fairly straightforward to make, the trickiest part is getting the cooking time right. The key is to not overbake it, as this will result in a less creamy cheesecake. It should come out of the oven when it is nearly set all the way to the center. This means that the center may appear as though it is not fully cooked, but it will be. You just need to trust that it is, pull it out of the oven, and transfer it to a wire rack to cool!

As a cooperative of New England and New York farm families, our mission is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this maple cheesecake recipe once you’ve given it a try!



  1. PREHEAT oven to 350ºF.
  2. WRAP bottom and sides of 9- or 10-inch spring-form pan with aluminum foil (to prevent leakage while baking).
  3. PLACE graham crackers in 1-gallon zip-close bag. Crush into fine crumbs with rolling pin or heavy pan (you will have about 1⅓ cups). Combine in bowl with melted butter and sugar, stirring until well blended.

  4. PRESS crumb mixture over bottom and partly up sides of pan.
  5. COMBINE cream cheese and eggs in food processor and process until smooth Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)

  6. BAKE for 45 to 55 minutes or until set nearly all the way to center. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.

Recipe Tips

Craving another rich cheesecake? Our Vanilla Bean Cheesecake recipe is a healthier version of the classic cheesecake, made with Cabot Lowfat Greek Yogurt and Cabot Cream Cheese.



Serving Size
1/12 recipe
per serving
Amount/Serving % Daily Value
26 grams
Saturated Fat
14 grams
134 milligrams
311 milligrams
32 grams
0.5 grams
6 grams
81 milligrams
Image of Maple Cheesecake

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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