Maple Pumpkin Cheesecake: A Delicious Fall Dessert

This maple pumpkin cheesecake recipe is unbelievably creamy, perfectly sweetened with maple syrup, and crowned with a fluffy pumpkin whipped cream frosting. It’s destined to become your new favorite dessert for the autumn season!

If you know me, you’ll know my passion for a great homemade cheesecake. I love experimenting with various flavors, such as a decadent supreme chocolate cheesecake or a light and airy lemon soufflé cheesecake. However, when fall arrives, this maple pumpkin cheesecake takes center stage as my absolute favorite.

Adapted from my carrot cheesecake recipe, this cheesecake boasts a remarkably tall profile, a luxuriously thick and creamy filling, a rich, buttery crust, and a vibrant spiced pumpkin flavor that bursts in every mouthful. To elevate it further, I add a pumpkin-infused whipped cream frosting! After all, can you ever truly have too much pumpkin? Give it a try, and I’m confident you’ll adore this recipe as much as I do! But don’t just take my word for it – see what other readers are saying:

“I just made this and it’s absolutely wonderful. 5 stars *****” ~ Andrea K

Why You’ll Fall in Love with This Recipe

This pumpkin maple cheesecake recipe is a consistent hit with my family. It’s so good that it’s a regular guest at our Thanksgiving and Christmas feasts! Place it alongside your pecan pie on the dessert table, and I promise you won’t have a single piece remaining!

• Minimal prep and fuss-free steps – Requiring just 20 minutes of preparation, this recipe is incredibly straightforward to make. The oven and refrigerator handle most of the work for you. No need for a complicated water bath!
• Perfectly balanced flavor – I combine maple syrup and brown sugar to sweeten the cheesecake and achieve a delightful caramelized effect. The blend of warm spices and the buttery, nutty crust work together to provide the ultimate balance, preventing the cheesecake from becoming overpowering.
• Feeds a crowd – This recipe yields 12 generous servings, making it ideal for family gatherings and celebrations!

Key Ingredient Notes

Crust

• Graham crackers – These form the foundation of our crust. Grind the graham crackers into fine crumbs using a food processor. If you don’t have one, simply place the graham crackers in a large resealable bag and crush them using a rolling pin.
• Chopped pecans – Pecans contribute a delightful texture and a subtle nutty flavor. Walnuts would also make an excellent substitute.
• Brown sugar – This ingredient adds moisture and sweetens the crust, harmonizing the flavor profile with the cheesecake filling. You can use light or dark brown sugar depending on how intense you want the molasses flavor to be.

Pro Tip: Save Time! To expedite the process and make this maple pumpkin cheesecake recipe even easier, consider using pre-made graham cracker crumbs. You can usually find these in the baking aisle of your local supermarket.

Filling and Frosting

• Cream cheese – Ensure that your cream cheese is properly softened. Otherwise, the filling will be lumpy rather than smooth. Opt for full-fat, brick-style cream cheese to achieve the best texture. Steer clear of low-fat and whipped cream cheese!
• Sweeteners – I utilize a combination of maple syrup and brown sugar to attain the ideal level of sweetness while simultaneously imparting a delectable caramelized flavor. Maple syrup alone doesn’t provide sufficient sweetness! Be sure to use 100% pure maple syrup. Look for Grade A medium or dark amber maple syrup. The darker the color, the bolder the maple flavor will be!
• Pumpkin puree – Employ 100% pure pumpkin puree, *not* pumpkin pie filling, which contains added sweeteners and spices.
• Spices – Ground cinnamon, ground nutmeg, and a pinch of salt create that quintessential pumpkin pie flavor, filling the cheesecake with warmth and complementing the sweetness.
• Heavy cream – This forms the base of the frosting. Make sure it’s cold for easy whipping.

How to Make Maple Pumpkin Cheesecake: Step-by-Step Instructions

1. Prepare the Crust

• Pulse the graham crackers and pecans in a food processor until they form fine crumbs.
• Add the brown sugar, cinnamon, and melted butter, and pulse until just combined.

• Press the mixture evenly into the bottom of an ungreased springform pan.
• Refrigerate to set the crust. Baking isn’t necessary!

2. Make the Filling

• Preheat your oven to 300°F (150°C).
• Beat the cream cheese until light and fluffy. I prefer using a stand mixer with a paddle attachment, but a hand mixer and a large bowl will also work.
• Add the sugar and maple syrup, and beat to incorporate.

• Stir in the pumpkin puree, vanilla extract, and spices. Scrape the sides of the bowl as needed to ensure everything is well combined.
• Add the eggs, mixing just until they’re combined. Be careful not to overmix or beat too quickly, as this will incorporate excess air into the mixture!
• Pour the batter into the prepared crust.

3. Bake

• Bake just until the edges of the cheesecake are set, but the center still has a slight wobble.
• Cool on a wire rack before moving the cheesecake to the refrigerator to cool completely. This step is vital for the filling to set and maintain its shape!

4. Make the Frosting and Decorate

• Beat the heavy cream until stiff peaks form. This indicates that the ends will stand straight up when the whisk is lifted.
• Add the remaining ingredients, mixing until smooth.

• Remove the sides of the springform pan, and spread the frosting evenly on top.
• Decorate with extra chopped pecans, if desired. Enjoy this delicious treat!

Expert Tips for the Perfect Cheesecake

• Evenly press the crust: Utilize the back of a silicone spatula or the bottom of a measuring cup to firmly press the crust into the pan, packing it tightly so it holds its shape.
• Perfectly smooth cheesecake: Beat the cream cheese until there are no lumps remaining. Lumpy cream cheese will result in lumpy slices. Room temperature cream cheese and eggs help!
• Don’t overmix the filling: Overmixing incorporates too much air into the filling, increasing the likelihood of cracks during baking.
• Be careful not to overbake: Begin checking on your cheesecake after about 40 minutes. It’s done when the outside edge is firm. A soft center that wobbles slightly when shaken is okay; it will continue to set as it cools.
• Avoid sudden temperature changes: Large temperature fluctuations can cause the cheesecake filling to crack. Allow the cheesecake to cool to room temperature before refrigerating.
• Slice cleanly: Use a hot knife for clean slices. Dip your cutting knife in hot water, dry it, and slice through the cold cheesecake. Repeat this as needed.
• Add extra toppings: A drizzle of caramel sauce or a sprinkle of coconut flakes can add extra flair.

Make-Ahead Instructions

While this maple pumpkin cheesecake needs to be made ahead to allow for chilling, the individual components can be prepped even further in advance for faster assembly.

• The graham cracker crust can be prepared and chilled in the fridge 1-2 days ahead.
• Cover the cheesecake filling and store it for up to 1 day in the fridge.
• Prepare the whipped cream frosting 1-2 days in advance. Simply re-whip if it deflates slightly.

Storage Instructions

• Store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
• Freeze the cheesecake (without the whipped topping) for up to 1 month.
• Thaw your maple pumpkin cheesecake in the fridge before serving.

Frequently Asked Questions (FAQs)

Why did my cheesecake crack?

Cracking is often caused by overmixing the filling or exposing the cheesecake to sudden temperature changes. Using room temperature eggs and dairy ingredients helps prevent cracks.

How do I prevent my crust from becoming soggy?

Press the crust firmly into the pan and chill it well before adding the filling. Also, bake until lightly golden brown to provide a moisture barrier.

Can I make maple pumpkin cheesecake gluten-free?

Yes! Use gluten-free graham cracker crumbs and double-check the labels on the remaining ingredients.

More Irresistible Cheesecake Recipes

• Pomegranate Cheesecake
• Dulce de Leche Cheesecake
• German Chocolate Cheesecake
• Pecan Pie Cheesecake

Maple Pumpkin Cheesecake Recipe

Ingredients

For the Crust:

• 8 full sheets (140g) graham crackers, finely crushed
• 1 cup (100g) chopped pecans
• 1/3 cup (75g) unsalted butter, melted
• 2 tablespoons (30g) brown sugar
• ½ teaspoon ground cinnamon

For the Filling:

• 24 oz (700g) cream cheese, softened
• ½ cup (100g) granulated sugar
• ½ cup (120ml) pure maple syrup, Grade A Medium or Dark Amber
• 1 cup (225g) pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg, preferably freshly grated
• ¼ teaspoon table salt
• 3 large eggs, at room temperature

For the Frosting:

• ½ cup (120ml) heavy cream
• 2 tablespoons pure maple syrup, Grade A Medium or Dark Amber
• 1 tablespoon pure pumpkin puree

Instructions

To make the crust:

1. In a food processor, pulse the graham crackers and pecans until they form fine crumbs.
2. Add brown sugar, cinnamon, and melted butter, and pulse until combined.
3. Press the mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch springform pan. Refrigerate while preparing the filling.

To make the filling:

1. Preheat the oven to 300°F (150°C).
2. In a large mixing bowl with a paddle attachment, beat the cream cheese until fluffy on medium speed, about a minute (or use an electric hand mixer).
3. Add sugar and maple syrup and continue to beat for another minute.
4. Stir in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until well combined, about 1 minute, scraping the sides halfway.
5. Add the eggs and mix just until combined on medium speed. TIP: Don’t beat the mixture too long and too fast after adding the eggs, as this will incorporate too much air and may cause a crack in the cooked cheesecake.
6. Pour the batter into the prepared crust.
7. Bake for 50-60 minutes, or until the edges of the cheesecake are set, but the center is slightly wobbly.
8. Cool on a wire rack for 10 minutes. Then carefully run a knife around the edge of the pan to loosen.
9. Cool for another hour and then refrigerate for at least an hour to cool completely.

To make the frosting:

1. In a mixing bowl with a whisk attachment, beat the heavy cream until stiff peaks form.
2. Add pumpkin puree and maple syrup and mix until smooth.
3. Once the cheesecake is completely cooled, remove the springform sides of the pan.
4. Spread the frosting evenly and decorate with chopped pecans, if desired.

Notes

For step-by-step photos and additional notes, read the post above.

Refrigerate the cheesecake in an airtight container for up to 3 days.

Nutrition

Calories: 480kcal | Carbohydrates: 35g | Protein: 7g | Fat: 36g | Sugar: 25g | Sodium: 315mg

This recipe was originally published on October 14th, 2015.