A marriage of cheesecake and crème brûlée baked in a Nilla wafer pie crust. Flavored with pure maple syrup and espresso for a taste that transports you to your favorite northwoods coffee shop.
Prep Time45 minutesmins
Cook Time1 hourhr15 minutesmins
Chill Time6 hourshrs
Total Time8 hourshrs
Course: Dessert
Cuisine: American, French
Keyword: Brûléed Maple Latte Cheesecake Pie, Cheesecake, Maple Latte Cheesecake
Servings: 8slices
Equipment
10-in pie pan
Culinary torch
instant-read thermometer
Ingredients
Crust:
2 ¼cNilla wafer crumbs*
3Tbrown sugar
9Tbuttermelted
Filling:
16ozcream cheeseroom temperature
½cpure maple syrup**
½cbrown sugar
½csour creamroom temperature
1tspespresso powder
1tspvanilla bean paste
1tspmaple extract
pinchsalt
2tspbuttermelted
2eggsroom temperature
⅓cgranulated sugarto brȗlée the top
Instructions
Crust:
Preheat oven to 325°F.
Mix together the Nilla wafer crumbs, brown sugar, and melted butter until well-combined.
Press the mixture into the bottom and up the sides of a 10-in pie pan, and bake for 10 minutes. Set aside to cool.
Filling:
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed, about 4-5 minutes, stopping periodically to scrape down the bowl. Cream cheese should be silky and completely smooth.
Add maple syrup and brown sugar and beat on medium speed until well-combined, about 2-3 minutes, stopping to scrape down the bowl once or twice to make sure everything is combined and smooth.
Add the sour cream, espresso powder, vanilla bean paste, maple extract, salt, and butter. Beat on medium speed for another 2-3 minutes.
Add the eggs one at a time, beating on low speed after each addition just until combined. Scrape down the bowl, and give the batter a quick mix to make sure everything is well-incorporated.
Pour the filling into the crust, spreading it evenly throughout the pan. Bang the pan on the counter a few times to release air bubbles.
Bake
Bake for about 30-35 minutes, or until the center registers 150°F on an instant-read thermometer. The top will look dry, but the center will still be jiggly.
Turn off the oven, prop the door open with a wooden spoon, and let it sit in the cooling oven for 30 minutes.
Take the pie out of the oven and let cool on a wire rack until completely cooled.
Cover the top with a piece of parchment paper to help keep condensation off of the pie, then move to the fridge and chill for 6 hours or overnight.
When you’re ready to serve the pie, sprinkle the ⅓ c granulated sugar evenly over the top. Using a culinary torch, caramelize the sugar, starting at the outer edge and moving toward the center. Be careful to keep the torch moving to prevent burning. Once finished, you should have a thin, firm crust of caramelized sugar covering the top of the pie.
Cut into slices and serve! When you cut into the pie, the sugar crust will break, so if you want you can caramelize one slice at a time for a cleaner look.
The caramelized sugar topping is best the day it’s made, but the pie will last in the fridge for 3-4 days.
Notes
*I used a food processor to grind up the Nilla wafers, but if you don't have one, you can put the Nilla wafers in a ziploc bag and use a rolling pin to crush them. They won't be as finely crushed as they are with a food processor, but it should work just fine. :)**Do NOT use pancake syrup for this recipe—it won't turn out the same.