Cozy Maple Pumpkin Cheesecake Recipe

I want to share my special twist on pumpkin cheesecake that I created after lots of testing in my kitchen. What makes this recipe unique is the maple-spiced graham cracker crust and the creamy pumpkin filling that’s lightened with whipped cream cheese. Let me show you how to make this fall favorite that always gets rave reviews at my family gatherings.

Ingredients

For the Maple Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 14-15 full sheets)
• 1/4 cup pure maple syrup
• 1/3 cup brown sugar
• 1/2 cup melted unsalted butter
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the Pumpkin Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs, at room temperature
• 1 can (15 oz) pure pumpkin puree (not pie filling)
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Instructions

Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
3. Mix graham cracker crumbs, maple syrup, brown sugar, melted butter, cinnamon, and salt.
4. Press mixture firmly into the bottom and about 2 inches up the sides of the pan.
5. Bake for 10 minutes until fragrant. Let cool while making filling.

Making the Filling

1. Lower oven temperature to 325°F (165°C).
2. In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
3. Add both sugars and beat until well combined and creamy.
4. Beat in eggs one at a time on low speed, scraping down the bowl after each addition.
5. Add pumpkin puree, heavy cream, maple syrup, and vanilla. Mix until just combined.
6. Stir in pumpkin pie spice and salt until evenly distributed.

Water Bath Method

1. Place the foil-wrapped springform pan in a larger roasting pan.
2. Pour the filling into the crust.
3. Place the roasting pan in the preheated oven.
4. Pour the hot water into the roasting tin until it is half way up the sides of the springform pan.
5. Bake for 65-75 minutes until:
   • Edges are slightly puffed
   • Center still has a slight jiggle (about 3-inch diameter)
   • Internal temperature reaches 150°F (65°C)
6. Turn off oven, crack door open slightly
7. Let cheesecake cool in oven for 1 hour
8. Remove from water bath, run knife around edge
9. Cool completely at room temperature
10. Refrigerate for at least 6 hours or overnight

Special Tips

1. Room Temperature Ingredients
   • Leave cream cheese, eggs, and pumpkin puree out for 2 hours
   • This prevents lumps and ensures smooth texture
2. Mixing Technique
   • Don’t overmix after adding eggs
   • Use low speed to prevent excess air bubbles
   • Scrape bowl frequently
3. Checking Doneness
   • Look for slight wobble in center
   • Edges should be just barely puffed
   • Don’t overbake to prevent cracks

Serving Suggestions

Serve this cheesecake chilled with any of these toppings:

• Maple whipped cream
• Caramel sauce drizzle
• Crushed pecans
• Pumpkin pie spice sprinkle
• Fresh whipped cream rosettes

Storage Tips

• Keep refrigerated for up to 5 days
• Can be frozen for up to 2 months:
  1. Wrap in plastic wrap
  2. Cover with foil
  3. Thaw overnight in refrigerator

Troubleshooting Guide

Common Issues and Solutions:

1. Cracking
   • Usually from overbaking or rapid temperature changes
   • Follow water bath method precisely
   • Cool slowly as directed
2. Lumpy Filling
   • Caused by cold ingredients
   • Ensure everything is room temperature
   • Beat cream cheese thoroughly before adding other ingredients
3. Soggy Crust
   • Wrap pan well with foil
   • Bake crust before filling
   • Don’t let water bath seep in

Recipe Notes

• Total Time: About 10 hours (including chilling)
• Prep Time: 30 minutes
• Bake Time: 75-85 minutes
• Serves: 12-14 slices

Frequently Asked Questions

How do I know when my cheesecake is done?

The centre should still wobble slightly when gently shaken. The edges should be slightly puffed but not browned. Using a kitchen thermometer, the internal temperature should reach 150°F (65°C).

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree only. Pumpkin pie filling already contains spices and sweeteners that will throw off the recipe’s balance.

Why did my cheesecake crack?

Cheesecakes usually crack from overbaking or rapid temperature changes. Using a water bath and cooling slowly in the oven helps prevent this.

This unique recipe combines classic pumpkin cheesecake flavors with maple notes and a perfectly creamy texture. The detailed water bath method and temperature control make it foolproof. Remember, patience is key – proper cooling and chilling time makes all the difference in the final texture. Enjoy making this special fall dessert.

Cozy Maple Pumpkin Cheesecake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Harper
• Total Time: About 10 hours (including chilling)
• Yield: 12-14 slices 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Maple Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 14–15 full sheets)
• 1/4 cup pure maple syrup
• 1/3 cup brown sugar
• 1/2 cup melted unsalted butter
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the Pumpkin Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs, at room temperature
• 1 can (15 oz) pure pumpkin puree (not pie filling)
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
3. Mix graham cracker crumbs, maple syrup, brown sugar, melted butter, cinnamon, and salt.
4. Press mixture firmly into the bottom and about 2 inches up the sides of the pan.
5. Bake for 10 minutes until fragrant. Let cool while making filling.

Making the Filling

1. Lower oven temperature to 325°F (165°C).
2. In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
3. Add both sugars and beat until well combined and creamy.
4. Beat in eggs one at a time on low speed, scraping down the bowl after each addition.
5. Add pumpkin puree, heavy cream, maple syrup, and vanilla. Mix until just combined.
6. Stir in pumpkin pie spice and salt until evenly distributed.

Water Bath Method

1. Place the foil-wrapped springform pan in a larger roasting pan.
2. Pour the filling into the crust.
3. Place the roasting pan in the preheated oven.
4. Pour the hot water into the roasting tin until it is half way up the sides of the springform pan.
5. Bake for 65-75 minutes until:
   • Edges are slightly puffed
   • Center still has a slight jiggle (about 3-inch diameter)
   • Internal temperature reaches 150°F (65°C)
6. Turn off oven, crack door open slightly
7. Let cheesecake cool in oven for 1 hour
8. Remove from water bath, run knife around edge
9. Cool completely at room temperature
10. Refrigerate for at least 6 hours or overnight

• Prep Time: 30 minutes
• Cook Time: 75-85 minutes