Maple Pumpkin Cheesecake
Indulge in the rich, velvety decadence of Maple Pumpkin Cheesecake—a luxurious dessert that marries the warm, spiced flavors of pumpkin pie with the creamy tang of classic cheesecake. Featuring a buttery graham cracker crust and a dreamy filling infused with pure maple syrup, real pumpkin puree, and aromatic spices like cinnamon, ginger, and nutmeg, this show-stopping dessert is baked to perfection in a water bath for a flawless, crack-free finish. Ideal for autumn gatherings or holiday tables, this cheesecake is the ultimate way to celebrate the cozy flavors of fall. Garnish with a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of cinnamon for an irresistible finishing touch.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.25 cup pure maple syrup
- 1 cup pure pumpkin puree
- 0.5 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan. Set aside.
In a large mixing bowl, beat the cream cheese with a handheld or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add 1 cup of granulated sugar, maple syrup, and pumpkin puree to the cream cheese. Mix on medium speed until fully combined.
Add sour cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix again until smooth.
Add the eggs, one at a time, mixing on low speed until just incorporated. Avoid overmixing to prevent air bubbles.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in, and place it in a large roasting pan.
Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
Carefully transfer the pan to the preheated oven. Bake for 75-80 minutes, or until the center is just slightly jiggly but set.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan, then cool to room temperature.
Cover and refrigerate for at least 6 hours or overnight before serving. Garnish with whipped cream, maple drizzle, or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 29.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
