This mascarpone cheesecake is made from a creamy maple and cinnamon mascarpone cheesecake filling on a spiced pecan graham cracker crust, topped with whipped cream and maple caramel.
Bring cold ingredients to come to room temperature.Preheat the oven to 375 F (190 C). Line a 9" (23cm) springform pan with parchment paper along the bottom. Lightly grease the sides of the springform pan.
Mix graham cracker crumbs, sugar, cinnamon, and salt with cubes of room temperature butter. Process until the mixture comes together in large clumps. Press into a springform pan. Bake at 375 F for 10 minutes.
In a stand mixer beat the mascarpone and cream cheese together on low until smooth. Pour in the maple sugar, vanilla bean paste, maple extract, cinnamon and salt. Mix until well combined.
In a seperate bowl, stir together the sour cream, maple syrup and heavy whipping cream until smooth and fully combined. Mix into the sweetned cheese mixture. Gently beat in each egg and yolk.
Pour the mixture into the prepared pan with the cooled crust. Place the lined and filled cheesecake pan into an empty roasting pan. Pour in boiling water. Bake at 325 F (163 C) for 70-80 minutes. Once the cheesecake has baked long enough to set. Turn off the oven. Leave the cheesecake in the cracked oven for 60 minutes.
Make the maple caramel by bringing the maple syrup to a soft boil. Remove from heat to cool to room temperature. Chill in the fridge until it's time to serve. Make the whipped cream.
When you are ready to serve the cheesecake, remove the cake from the springform pan. Carefully transfer the cheesecake onto a serving plate. Spread the whipped cream on top. Drizzle the maple caramel sauce on top right before serving.