Maple Cheesecake with Maple-Glazed Pears and Cranberries

Top this maple-flavored mascarpone cheesecake with a cinnamony fruit compote for a fall dessert that will steal the show.

Maple Cheesecake with Maple-Glazed Pears and Cranberries
Photo: Jason Donnelly
Prep Time:
1 hrs
Bake Time:
35 mins
Cool Time:
2 hrs 45 mins
Chill Time:
4 hrs
Total Time:
1 hrs


  • ¾ cup all-purpose flour

  • 3 tablespoon packed brown sugar

  • ¼ cup butter

  • ¼ cup finely chopped pecans, toasted

  • 3 8 ounce package cream cheese, softened

  • 1 8 ounce container mascarpone cheese

  • ¾ cup packed brown sugar

  • ½ cup pure maple syrup or maple-flavor syrup

  • ¼ cup half-and-half or light cream

  • 2 tablespoon all-purpose flour

  • 1 teaspoon vanilla

  • 3 eggs, lightly beaten

  • 1 recipe Maple-Glazed Pears and Cranberries

  • Whipped cream (optional)

  • Pure maple syrup or maple-flavor syrup (optional)

Maple-Glazed Pears and Cranberries

  • 2 tablespoon butter

  • 4 cup peeled, cored, and thinly sliced Bosc or Anjou pears (about 4 medium)

  • ½ cup dried cranberries

  • ¼ cup pure maple syrup or maple-flavor syrup

  • ½ teaspoon ground cinnamon


  1. Preheat oven to 350°F. For crust, in a medium bowl combine the 3/4 cup flour and the 3 tablespoons brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Pat crumb mixture onto the bottom of a 10-inch springform pan. Bake in the preheated oven for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

  2. For filling, in a very large bowl combine cream cheese and mascarpone cheese; beat with an electric mixer on medium speed until smooth. Add the 3/4 cup brown sugar, the 1/2 cup maple syrup, the half-and-half, the 2 tablespoons flour, and the vanilla; beat until well mixed. Add eggs all at once; stir just until combined.

  3. Pour filling into the crust-lined pan, spreading evenly. Bake in the preheated oven for 35 to 40 minutes or until a 2 1/2- to 3-inch area around the outside edge appears set when gently shaken (center will be soft but will set up as cheesecake cools).

  4. Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 2 hours. Cover and chill for 4 to 8 hours.

  5. To serve, top with Maple-Glazed Pears and Cranberries. If desired, top with whipped cream and/or drizzle with additional maple syrup.

Maple-Glazed Pears and Cranberries

  1. In a heavy large skillet melt butter over medium heat. Add pears. Cook for 4 minutes, stirring occasionally. Stir in cranberries, maple syrup, and cinnamon. Cook for 2 to 3 minutes more or just until pears are tender, stirring occasionally. Serve warm over cheesecake. (Or cover and chill for up to 2 days. Reheat before serving.)

Make-Ahead Directions:

Prepare cheesecake as directed through Step 4. Cover cheesecake with plastic wrap; store in the refrigerator for up to 2 days. (Or carefully transfer cheesecake to a plate or platter and place in a freezer bag or airtight freezer container. Seal. Freeze for up to 1 month. Thaw the frozen cheesecake in the refrigerator for 24 hours before serving.) Serve as directed in Step 5.

Nutrition Facts (per serving)

567 Calories
37g Fat
54g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 567
% Daily Value *
Total Fat 37g 47%
Saturated Fat 20g 100%
Cholesterol 156mg 52%
Sodium 261mg 11%
Total Carbohydrate 54g 20%
Total Sugars 39g
Protein 10g
Vitamin C 2.4mg 12%
Calcium 111.1mg 9%
Iron 1.4mg 8%
Potassium 254mg 5%
Folate, total 32.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.