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Maple Pumpkin Cheesecake

Eagle brand

"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."
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1 h 40 m servings 637 cals
Original recipe yields 12 servings (1 (9 inch) cheesecake)


  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees.
  2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
  4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
  5. To serve, spoon some Maple Pecan Sauce over cheesecake.
  6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

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Read all reviews 137
  1. 165 Ratings

Most helpful positive review

This cheesecake is awesome! I added 3 oz. more cream cheese and 1 tbsp. of vanilla. For the crust, I used 1 c. graham crackers and 1/4 c. chopped pecans. I made some additional "crust" to pre...

Most helpful critical review

It was good and looked great! But it taste about the same as regular pumpkin pie. Making the carmel with the maple syrup was a good idea though I might try some adjustments to bring out more o...

Most helpful
Most positive
Least positive

This cheesecake is awesome! I added 3 oz. more cream cheese and 1 tbsp. of vanilla. For the crust, I used 1 c. graham crackers and 1/4 c. chopped pecans. I made some additional "crust" to pre...

I made this cheesecake for Thanksgiving and it was a HUGE hit! I don't like pumpkin pie, and I'm not a huge fan of cheesecake either, but this was so so so good. Some of the reviews complained a...

I have made this cheesecake for years. I'm not allowed to my family's holiday dinners without it! I use a gingersnap crust instead of grahm crackers for a really interesting flavor. Also, I d...

Very good. I made this the night before, and had to reheat the sauce as it thickens up quite a bit when chilled. Next time, I will top the cheesecake with the sauce rather than serving it on the...

This is a fabulous recipe I have used since five years ago when I bought an Eagle Brand book! I adjust the baking for a perfect, level uncracked top. Put it in a 300 degree oven for one hour, th...

I made this for Thanksgiving and between my husband, my son and I it was gone!!! I made a subsitution though because I only had 2 packages of creamcheese. Instead at the end I folded in a pint o...

Elegant but easy dessert. Maple glaze is superb. Not a "typical" cheesecake so don't expect cheese flavor to dominate. Better flavor blending if made a few days ahead; the maple glaze can be ...

Very tasty, but it seemed more like fluffy pumpkin pie than cheesecake. Definitely better than pumpkin pie, but just didn't have the cheesecake taste that the Marbled Pumpkin Cheesecake (from t...

Very good! Everyone at Thanksgiving loved it!