This maple pumpkin cheesecake recipe is irresistibly creamy, sweetened with maple syrup, and topped with a fluffy pumpkin whipped cream frosting. It’s guaranteed to be your new favorite fall dessert!
If you know me, you know I love a good homemade cheesecake. I rotate through a variety of flavors, like my supreme chocolate cheesecake and lemon soufflé cheesecake. However, in the fall, this maple pumpkin cheesecake is my go-to.
Adapted from my carrot cheesecake, it’s super tall with a thick, creamy filling, rich, buttery crust, and bold spiced pumpkin flavor in every bite. I even add a pumpkin-infused whipped cream frosting! After all, you can never have too much pumpkin, right? Try it out, and I know you’ll love this recipe as much as I do! Don’t just take my word for it, though. Check out what readers are saying, too:
“I just made this and it’s absolutely wonderful. 5 stars ***** “~Andrea K
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This pumpkin maple cheesecake recipe is so popular with my family that I even add it to my Thanksgiving and Christmas tables! Add it to your dessert table alongside pecan pie, and you won’t have any leftovers!
- This cheesecake comes together with minimal prep and fuss-free steps – With just 20 minutes of prep time, this recipe is simple to prepare, and the oven and fridge do most of the work. No complicated water bath required!
- The flavor is perfectly balanced – I use a combination of maple syrup and brown sugar to sweeten the cheesecake and create a caramelized effect. Then, the warm spices and buttery, nutty crust provide the perfect balance to prevent the cheesecake from being overpowering.
- One cheesecake makes enough for a crowd – This recipe makes enough for 12 generous servings, which is perfect for family gatherings!
Key Ingredient Notes
Crust
- Graham crackers – These form the base of the crust. Make graham cracker crumbs by crushing graham crackers in a food processor. If you don’t have a food processor, place graham crackers in a large ziplock bag, and roll a rolling pin over them.
- Chopped pecans – These add extra texture and a slightly nutty flavor. Walnuts would also work well.
- Brown sugar – This adds moisture and sweetens the crust, creating a cohesive flavor with the rest of the cheesecake. Light or dark brown sugar will work, depending on how strong you prefer the molasses flavor.
Save time
If you want to save time and make this maple pumpkin cheesecake recipe even easier, use pre-made graham cracker crumbs instead! You can typically find them in the baking section of your local grocery store.
Filling and Frosting
- Cream cheese – Make sure your cream cheese is soft. Otherwise, the filling will be lumpy instead of smooth. Use full-fat, brick-style cream cheese for the best texture. Definitely avoid low-fat and whipped cream cheese!
- Sweeteners – I use a combination of maple syrup and brown sugar to create the perfect level of sweetness while adding a delicious caramelized taste. Maple syrup alone isn’t sweet enough! Make sure to use 100% pure maple syrup. Look for grade A, medium, or dark amber maple syrup. The darker the color, the stronger the maple taste will be!
- Pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling, which has added sweeteners and spices.
- Spices – Ground cinnamon, ground nutmeg, and a pinch of salt create a classic pumpkin pie taste, infusing the filling with warmth and balancing the sweetness.
- Heavy cream – This forms the base of the frosting. Make sure it’s nice and cold for easy whipping.
How to make pumpkin cheesecake
1. Prepare the crust
- Pulse the graham crackers in a food processor until fine crumbs form.
- Add the brown sugar, cinnamon, and melted butter, and pulse just until combined.
- Press the mixture evenly into the bottom of an ungreased springform pan.
- Refrigerate to set the crust. No need to bake!
2. Make the filling
- Preheat your oven to 300°F (150°C).
- Beat the cream cheese until it’s light and fluffy. I prefer to use a stand mixer fitted with a paddle attachment, but you can also use a hand mixer and a large bowl.
- Add the sugar and maple syrup, and beat to incorporate.
- Stir in the pumpkin, vanilla extract, and spices. Scrape the sides of the bowl as needed to make sure everything is well incorporated.
- Add the eggs, mixing just until they’re combined. Be careful not to beat too long or too fast, or you’ll incorporate too much air!
- Pour the batter into the prepared crust.
3. Bake
- Bake just until the edges of the cheesecake are set, but the center is still wobbly.
- Cool on a wire rack before transferring the cheesecake to the fridge to cool completely. This is crucial for the filling to set and hold its shape!
4. Make the frosting and Decorate
- Beat the heavy cream until stiff peaks form. This means 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!
Expert Tips
- Evenly press the crust into the pan using the back of a silicone spatula or the bottom of a measuring cup, packing it tightly so it holds its shape.
- For a perfectly smooth maple pumpkin cheesecake, beat the cream cheese until no clumps remain. Otherwise, you’ll end up with lumpy slices. Bringing your cream cheese and eggs up to room temperature helps, too!
- Don’t overmix the filling. Overmixing allows too much air into the filling, which leads to cracks during baking.
- Be careful not to overbake. Start checking on your cheesecake after about 40 minutes. You’ll know it’s done when the outside is firm. It’s okay if it has a soft center that wobbles a little when you shake it. It will continue to set as it cools.
- Avoid sudden temperature changes. Big temperature changes are another reason cheesecake filling cracks. Letting the cheesecake cool to room temperature before placing it in the refrigerator is crucial.
- Slice the cheesecake cleanly using a hot knife. Dip your cutting knife in hot water, dry it off, and run it through the cold cheesecake. Repeat this process as needed until all the bars are sliced.
- Add extra toppings, such as a drizzle of caramel sauce or coconut flakes.
Make-Ahead
Technically, you have to make this maple pumpkin cheesecake recipe ahead of time, as the filling requires at least one hour in the fridge. However, you can also prepare the individual components further in advance for faster assembly.
- The graham cracker crust can be prepared and left to chill in the fridge 1-2 days in advance.
- Cover the cheesecake filling, and store it for up to 1 day in the fridge.
- Make the whipped cream frosting 1-2 days in advance. Just re-whip it before using if it deflates a bit.
Storage
- Store leftover cheesecake tightly covered or in an airtight container 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.
FAQs
If your cheesecake cracked, you may have overmixed the filling or exposed the filling to sudden temperature changes. Bringing your egg and any other dairy ingredients up to room temperature will also help prevent cracks.
To prevent your crust from becoming soggy, make sure to press it tightly into the pan and chill it well before adding the filling. Then, allow it to become golden brown while baking, and you shouldn’t have a problem!
Absolutely! Use gluten-free graham cracker crumbs, and double-check the nutrition labels on the rest of the ingredients.
More Cheesecake Recipes
Maple Pumpkin Cheesecake
Ingredients
For crust:
- 8 full sheets (140 g) graham crackers
- 1 cup (100 g) chopped pecans
- 1/3 cup (75 g) unsalted butter melted
- 2 tablespoons (30 g) brown sugar
- ½ teaspoon ground cinnamon
For filling:
- 24 oz (700 g) cream cheese softened
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) pure maple syrup Grade A, Medium or Dark Amber
- 1 cup (225 g) 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 frosting:
- ½ cup (120 ml) heavy cream
- 2 tablespoons pure maple syrup Grade A, Medium or Dark Amber
- 1 tablespoon pure pumpkin puree
Instructions
To make the crust
- In a food processor, pulse the graham crackers and pecans until fine crumbs.
- Add brown sugar, cinnamon, and melted butter, and pulse until combined.
- Press the mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch spring form pan. Refrigerate while preparing the filling.
To make the filling
- Preheat the oven to 300°F (150°C).
- In the large mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about a minute. (Or you can also use an electric hand mixer.)
- Add sugar and maple syrup and continue to beat for another minute.
- Stir in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until well combined, about 1 minute, scraping the sides halfway.
- Add the eggs and mix just until combined on medium speed. (TIP: Don’t beat the mixture too long and too fast after you add the eggs. Otherwise, too much air will incorporate into the batter, which might cause a crack in the cooked cheesecake.)
- Pour the batter into the prepared crust.
- Bake for 50-60 minutes, or until the edges of the cheesecake is set, but the center is slightly wobbly.
- Cool on a wire rack for 10 minutes. Then carefully run a knife around the edge of the pan to loosen.
- Cool for another hour and then refrigerate for at least an hour to cool completely.
To make the frosting
- In a mixing bowl with a whisk attachment, beat the cream until hard peaks form.
- Add pumpkin puree and maple syrup and mix until smooth.
- Once the cheesecake is completely cooled, remove the springform sides of the pan.
- Spread the frosting evenly and decorate with chopped pecans, if desired.
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Tips & Notes
Nutrition
This recipe was originally published on October 14th, 2015.
