Maple Praline Cheesecake

Our test kitchen home economists created this cheesecake filled with maple syrup and toffee bits.


  • 1 1/2 cups finely chopped pecans
  • 1/2 cup flaked coconut
  • 1/3 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 cup butter, melted


  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 cup half-and-half cream
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/2 cup English toffee bits or
  • almond brickle chips


  • 2 tablespoons maple syrup
  • 2 cups whipped topping
  • 1/4 cup English toffee bits or almond brickle chips

    How to make it 

  • 1

    In a bowl, combine the pecans, coconut, flour, and brown sugar; stir in butter. Press onto the bottom of a 10-inch springform pan. Place on a baking sheet. Bake at 350°F for 10 minutes. Place pan on a wire rack (leave oven on).

  • 2

    In a large mixing bowl, beat cream cheese until smooth. Combine brown sugar and flour; add to cream cheese. Add the cream, syrup, vanilla and salt; beat until smooth. Beat in the eggs just until combined. Stir in toffee bits. Pour over crust. Return pan to baking sheet.

  • 3

    Bake until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

  • 4

    Remove sides of pan. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers. Serves 16.

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