Pumpkin Maple Cheesecake with Maple Pecan Glaze

You know how everyone has those few go-to dessert recipes that they whip out for parties? Well, this is one of mine. It’s one of my top three favorite cheesecake recipes, along with my Oreo Swirl and Apple Cinnamon cheesecakes, which I’ll blog about another day! This luscious, Maple Pecan Glaze-topped cheesecake screams “seasonal spices” and will absolutely delight anyone lucky enough to taste it. This bad boy was even a hit in my office’s Thanksgiving pie contest–and yes, I argued that a cheesecake was a form of a pie 🙂

Pumpkin Maple Cheesecake


  • 1 1/4 cups cinnamon graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 (8 oz.) packages of cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 15 oz. pumpkin puree (or canned pumpkin)
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1.5 t ground cinnamon
  • 1 t ground nutmeg
  • 1/2 t salt
  • 1 cup whipping cream
  • 3/4 cup pure maple syrup
  • 1/2 cup chopped pecans


  1. Preheat oven to 325 degrees.
  2. Turn graham crackers into crumbs! Sometimes, I like to put the graham crackers into a large Ziploc bag and go after them with a rolling pin. On lazier days, I toss them into my baby Cuisinart for a quick spin. I personally prefer it when the crumbs are still chunky enough to have some texture. Combine graham cracker crumbs, sugar and butter; press firmly into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat cream cheese until fluffy. Gradually add in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt; mix well. Pour into prepared springform pan.
  4. Set springform pan into a water bath (set it inside a larger pan filled with about an inch or so of water). Bake for 1 hour and 15 minutes or until center appears nearly set when shaken. Cool for 1 hour. Cover and chill for at least 4 hours.
  5. Next, the best part! Make the Maple Pecan Glaze: In a medium saucepan, combine the whipping cream and pure maple syrup, bring to a boil. Boil rapidly for 15 to 20 minutes or until slightly thickened, stirring occasionally. Stir in chopped pecans (the Cuisinart also comes in handy here!). Allow the glaze to come to room temperature. Generously spoon it over the top of the finished cheesecake.
  6. Enjoy!

*Adapted from AllRecipes


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