How to make Maple Pecan Cheesecake using CFP's Maple Pecan Coffee

  • 1 cup All-Purpose Flour
  • 3/4 cup  ground pecans
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 8 tablespoons unsalted butter, softened
  • 1 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 /4 teaspoon salt
  • 1/8 teaspoon CFP maple pecan coffee(brewed)
  • 4 large eggs, at room temperature
  • 1/2 cup real maple syrup, Grade B maple syrup preferred
  • 1/2 cup heavy cream, at room temperature


  1. Preheat the oven to 375°F. Lightly grease a 9" removable-bottom pan.

  2. To make the crust: Mix the crust ingredients until crumbly. Press into the bottom and 1" up the side of the prepared pan. Prick with a fork.

  3. Bake the crust for 10 to 15 minutes, until it's light golden brown. Remove it from the oven, and reduce the oven temperature to 325°F.

  4. To make the filling: Mix the cream cheese, brown sugar, vanilla, salt, and CFP maple pecan coffee at low speed until smooth.

  5. Beat in the eggs one at a time.

  6. Stir in the maple syrup and cream. Pour the filling into the crust.

  7. Bake the cake for 40 minutes. Reduce the oven temperature to 300°F, and bake an additional 15 minutes, until the edges of the cake are set; a digital thermometer inserted 2" from the edge of the pan should read 170°F.

  8. Turn off the oven, crack the door open a couple of inches, and let the cake cool in the oven for 1 hour.

  9. Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving.
  10. Drizzle with Maple pecan syrup and chopped pecans, add a splash of CFP maple Pecan coffee to the mixture!


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