Maple Pumpkin Cheesecake Recipe -
Maple Pumpkin Cheesecake Recipe

Maple Pumpkin Cheesecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 (9 inch) cheesecake Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 15 mins

    1 hr 40 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2009

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 press into the sides when the cheesecake was finished. I also cooked the crust for 10 minutes at 325 and let it cool completely before adding the cream cheese/pumkin mixture. Whenever doing a cheesecake - do a waterbath. I cooked this cheesecake in a waterbath at 325 for one hour, turned the oven off and left it in there for one hour. I then chilled it overnight. Then proceeded with the maple pecan glaze. No cracks, and it was completely done and very, very rich.

Most Helpful Critical Review
Dec 11, 2004

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 of the maple and cheese cake flavors.

Nov 30, 2005

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 about the baking time, but I kept mine in only 10 minutes past what the recipe called for. Add a teaspoon of corn starch to the dry ingredients and it doesn't even crack! I had no problems making or adding the topping either, and it was absolutely necessary for the taste!! This was the first cheesecake I've ever made myself and it just went so well! So good, I'm making two for Christmas!!

Nov 03, 2005

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 don't make the walnut sauce for the top, it's just too rich for my taste.

Nov 11, 2005

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 is the best part and is essential!

Nov 05, 2007

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, then turn off the oven for one more hour with the door open a crack. Wonderful!

Dec 01, 2005

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 of whipped heavy cream. It turned out really well!

Nov 27, 2005

Very good! Everyone at Thanksgiving loved it!


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  • Calories
  • 637 kcal
  • 32%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 40.1 g
  • 62%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 503 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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