Pumpkin Maple Cheesecake
Indulge in the rich and seasonal flavors of autumn with this Pumpkin Maple Cheesecake, a decadent dessert perfect for the holidays or any special occasion. Featuring a buttery graham cracker crust and a silky-smooth filling infused with creamy pumpkin puree, pure maple syrup, and warm pumpkin pie spice, this cheesecake is the epitome of fall comfort. The subtle sweetness of brown sugar enhances the earthy notes of pumpkin, while the water bath baking technique ensures a perfectly moist, crack-free finish. Serve this luxurious cheesecake chilled, with a dollop of whipped cream or a drizzle of maple syrup for the ultimate festive treat. Whether it's Thanksgiving or a cozy fall gathering, this Pumpkin Maple Cheesecake will captivate your taste buds and impress your guests.
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Recipe Information
Ingredients
- 1.5 cups (crumbled) Graham crackers
- 6 tablespoons (melted) Unsalted butter
- 24 ounces (softened) Cream cheese
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 cup Pumpkin puree
- 0.25 cups Pure maple syrup
- 2 teaspoons Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 3 large Eggs
- 0.5 cups Heavy cream
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with a double layer of aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar, brown sugar, and salt, and beat until fully combined.
Mix in the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice, beating until smooth.
One at a time, add the eggs and mix just until incorporated. Do not overmix to avoid incorporating too much air into the batter.
Stir in the heavy cream gently until just combined.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath for the cheesecake.
Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly when gently shaken.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and aluminum foil. Let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.
Before serving, run a knife around the edge of the pan to loosen the cheesecake. Carefully remove the springform collar.
Slice and serve chilled. Optionally, top with whipped cream, extra maple syrup drizzle, or a sprinkle of pumpkin pie spice.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 27.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 156 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.
