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Maple Syrup and Vanilla Cheesecake with Pecan Brittle


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Rate this recipe 3.6/5 (26 Votes)


  • 175 g digestive biscuits
  • 50 g butter
  • melted
  • 50 g pecan nuts
  • chopped
  • 1 tsp maple syrup
  • 350 g curd cheese
  • 350 g fromage frais
  • 3 eggs
  • 150 g caster sugar
  • 2 tbsps maple syrup
  • 1 vanilla pod
  • seeds scraped
  • 10 pecans
  • 100 g caster sugar


servings 8
Level of difficulty Average
Cost Average budget


Step 1

Place crumbs and nuts in large bowl. Add butter and syrup, mix well.

Step 2

Press mix to base of 23 cm (9 in) round spring form tin, chill.

Step 3

Mix cheeses, eggs, syrup, and vanilla in a large bowl.

Step 4

Pour onto base, bake at 170 C for 30 mins. Turn off oven, and let cake cool inside. Once completely cool, turn out.

Step 5

Line a baking sheet with non stick paper.

Step 6

Cook sugar in frying pan on medium high heat.
Let sugar dissolve and start to caramelise, swirl.

Step 7

Place nuts on sheet, pour caramel over.

Step 8

Leave to cool completely until hard.

Step 9

Decorate cheesecake with pecan brittle, drizzle with syrup.

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