Maple Pumpkin Cheesecake
Submitted by wildflower_52
Maple pumpkin cheesecake on a graham cracker crust, topped with a maple pecan glaze. Creamy, warmly spiced, and rich with real maple syrup, cinnamon, and nutmeg.
YIELD
12 servingsPREP
10 minCOOK
95 minREADY
105 minThree packages of cream cheese, a full can of pumpkin puree, and real maple syrup baked into a creamy, spiced cheesecake on a buttery graham cracker crust. Then the maple pecan glaze goes on top, and it’s completely over the top in the best way.
Baking at 300°F (150°C) for over an hour gives the cheesecake a slow, gentle set. The low temperature prevents cracking and gives you that silky, creamy texture instead of a dry, cakey center. The edge should spring back when touched, but the center stays slightly soft and firms up as it chills.
The maple pecan glaze is a two-ingredient sauce (maple syrup and heavy cream) boiled down for 15 to 20 minutes until it thickens into a pourable caramel-like consistency. Chopped pecans folded in at the end add crunch that plays against the smooth cheesecake below.
Chilling completely before glazing is important. Pour warm glaze over a warm cheesecake and it soaks in and disappears instead of sitting on top as a distinct layer.
Kitchen Tips
- Soften the cream cheese fully at room temperature before beating. Cold cream cheese leaves lumps that won’t bake out.
- Beat the cream cheese alone until fluffy before adding anything else. This is the foundation for a smooth cheesecake.
- Don’t open the oven door during baking. Temperature drops cause the center to sink and crack.
- Watch the glaze carefully as it boils. It goes from thin to thick quickly near the end, and it thickens further as it cools.
Variations
- Gingersnap crust: Replace graham cracker crumbs with crushed gingersnap cookies for a spicier base that amplifies the pumpkin spice.
- Bourbon maple glaze: Add a tablespoon of bourbon to the glaze while it reduces for a boozy, caramelly finish.
Ingredients
Directions
Note: Reduce maple syrup to ¼ cup if not making the Maple Pecan Glaze.
Preheat oven to 300℉ (150℃).
Combine crumbs, sugar and butter.
Press firmly onto the bottom of a 9 inch springform pan.
In a large mixing bowl, beat cheese until fluffly.
Gradually beat in sweetened condensed milk until smooth.
Add pumpkin, eggs, ¼ cup maple syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft).
Cool. Chill.
Top with Maple Pecan Glaze.
Refrigerate leftovers.
Glaze: In saucepan, combine remaining ¾ cup of maple syrup and whipping cream.
Bring to a boil.
Boil rapidly for 15 to 20 minutes or until thickened.
Stir occasionally.
Add ½ cup chopped pecans.
Cool; pour over chilled cheese cake just before serving.
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