Maple Pecan Pumpkin Cheesecake with Graham Cracker Crust

This rich and creamy Maple Pecan Pumpkin Cheesecake is the perfect Fall dessert! Made with cream cheese, sweetened condensed milk, fresh pumpkin puree, maple syrup, a cinnamon graham cracker crust, and gorgeous maple pecan topping. This cheesecake is full of warm fall flavors!

Looking for more fall dessert recipes? Don't miss our favorite Maple Pumpkin Pie, Caramel Apple Slab Pie, and Simple Honey Cake!

This pumpkin cheesecake is an absolute dream! I've been making this cheesecake recipe around Thanksgiving for four years and I have yet to find another that comes close. The creaminess of the pumpkin cheesecake paired with the maple pecan topping, all on a cinnamon graham cracker crust is FALL in dessert form.

Fun fact... It was actually one of my very first blog posts back in 2018! I've been going back and updating/cleaning up all of my old posts this year, so this one recently got a good glow up!

If making a homemade cheesecake seems like a daunting task, I am here to tell you that you can absolutely do it! Once you get going, you will see how easy it actually is. Before you start, be sure to read all of my no fail cheesecake tips in this post and you will be good to go!

all about this Maple Pecan Pumpkin Cheesecake

  • Flavor: This cheesecake recipe is beyond delicious! The crust is just like my favorite cinnamon graham crackers from back in the day. Topped with the most luxurious and creamy pumpkin cheesecake filling. I use a mixture of fresh pumpkin, sweetened condensed milk, and maple syrup to get the perfect warm flavoring. And let me tell you, it is just that - Perfect! All topped with a sweet maple pecan sauce that you can't help but eat by the spoonful.
  • Texture: This cheesecake has a divinely soft and creamy texture thanks to the baking method. Slow and steady equals the best, no crack cheesecake! Read my tips in this post for how I do it! May be showing my obsession here, but with the added crunch from the maple pecan topping you look forward to every single bite.
  • Ease: This recipe is very easy to make. There are a few basic kitchen tools like a stand mixer and springform pan that help with the ease of the recipe. While it may look a bit more challenging to make, a beginner can easily master this cheesecake by following my detailed instructions below!
Pumpkin cheesecake on white marble platter on a black background.
Pumpkin cheesecake on white marble platter with white pitcher of maple pecan topping on a black background.

Tips To Making A No Fail Cheesecake

  1. Make sure your cream cheese comes to room temperature. Before starting your recipe you want the cream cheese to soften so it beats easily and creates a perfectly creamy cheesecake. If your cream cheese is too cold, it will remain lumpy and not fully mix into a cohesive cheesecake batter. That's a no go! If you don’t have time to wait for the cream cheese to soften, you can open the cream cheese packs and microwave in 20-second increments until it is soft, but not that warm. 
  2. Thoroughly grease your springform pan. Whether you are using baking spray or butter, you want to make sure both the bottom of the pan and all the way up the sides are well greased. This helps ensure your cheesecake has a beautiful release! 
  3. Add a little flour to your cheesecake batter. A little bit of flour can make a huge impact in a cheesecake's consistency. It helps give it a more cohesive texture and avoid cracks! 
  4. Don't over beat your batter. You want to combine your ingredients until they are well combined to remove any lumps, but not overwork it. Over mixing your batter can cause those dreaded cheesecake cracks. 
  5. Let your cheesecake rest in the warm oven. After your first bake time, turn your oven off and crack it open with a wooden spoon. Let the cheesecake sit in the warm oven for another hour before removing. This helps the cake to set and avoid cracks. 
  6. Let your cheesecake cool completely before chilling. I know it can be so tempting to rush and get your cheesecake chilling so you can eat it faster, but you really want it to be completely cool before popping it into the fridge. If put in the fridge too warm, it will get that pool of condensation on the top of the cake and make a gluey texture on top. 
Maple Pecan Pumpkin Cheesecake on white marble platter on a black background.

Ingredients

To make this Maple Pecan Pumpkin Cheesecake, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Graham cracker crumbs - I love using cinnamon graham crackers and pulsing them in our Vitamix into a fine crumb myself. When I do this I don't use the added cinnamon in the crust. 
  • Butter - You'll want unsalted butter for this recipe. 
  • Brown sugar - Light or dark brown sugar will work for this recipe. If you have both on hand, I would go with dark brown. 
  • Cream cheese - Star of the show! We need 3 blocks for this recipe and be sure they are brought to room temperature so you get a silky smooth cheesecake. 
  • Sweetened condensed milk - Just one can will do.
  • Maple syrup - I love adding maple syrup to fall desserts. It adds both sweetness and complexity to the flavors!
  • Pumpkin puree - Make sure you get 100% pumpkin and NOT pumpkin pie filling. 
  • Eggs - For a beautifully tall cheesecake!
  • Salt - Just a bit.
  • Pumpkin pie spice - This easy homemade pumpkin pie spice is my go to, but store bought works as well!
  • Flour - Just a few tablespoons helps give the cheesecake a more cohesive texture and helps to avoid cracks! 
  • Heavy cream - For the topping.
  • Pecans - As crushed as you can get them!
Maple Pecan Pumpkin Cheesecake on white marble platter on a black background.

How to Make This Pumpkin Cheesecake

To make this cheesecake, simply:

  1. Make the crust.

    Preheat oven to 350°. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. When well combined, press mixture into the bottom of a greased 9 inch springform pan and about 1 inch up the sides of the springform pan. Smoothing out the crust along the sides of the pan so that it is even. Bake for 10 minutes or until no longer moist.

  2. Make the cheesecake mixture.

    Leave the oven at 350°. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Once fluffy, start to add in the sweetened condensed milk slowly until well combined. With mixer on low, beat in pumpkin, eggs, maple syrup, salt, pumpkin pie spice, and flour until well combined. When mixture is well combined, pour the onto the crust in the springform pan. Bake at 350° for 1 hour. Once baked, turn the oven off and prop oven door with a wooden spoon. Let the cheesecake sit in the warm oven for 1 hour. This allows the cheesecake to set in the warm oven and avoid cracking. Remove from oven and cool to room temperature. Once cooled chill in fridge for minimum of 4 hours or over night.

  3. Make the maple pecan topping.

    Once the cheesecake has chilled, mix together maple syrup and heavy cream in a medium sauce pot and bring to boil. Boil this mixture rapidly for 14 minutes. Stirring occasionally. Take off heat and let mixture cool completely before stirring in chopped pecans. Pour the topping over the cheesecake and let fall down the sides. Chill in the fridge until ready to serve. 

Make ahead: This cheesecake can be made the day before. It needs to chill for quite some time before serving anyway so it is actually best to make it the day before. 

To store: Once fully cool, wrap in plastic wrap and store in the fridge for up to 3 days. 

To freeze: Cheesecakes freeze great! To freeze your cheesecake, allow it cool completely and then wrap it in plastic wrap followed by aluminum foil. This cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.

Maple Pecan Pumpkin Cheesecake on white plate on a black background.

Variations

  • If you don't like pecans you can switch them for your favorite nut such as walnuts or hazelnuts. Or remove the nuts all together. Trust me, you don't want to skip the topping with or without nuts! 
A slice of Maple Pecan Pumpkin Cheesecake topped with maple pecan sauce on white plate on a black background.
A slice of Maple Pecan Pumpkin Cheesecake topped with maple pecan sauce on white plate on a black background.

More Fall Desserts You’ll Love!

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A slice of pumpkin cheesecake topped with maple pecan sauce on white plate on a black background

Maple Pecan Pumpkin Cheesecake with Graham Cracker Crust


  • Author: Lauren
  • Total Time: 2 hours 10 minutes
  • Yield: 9 inch cheesecake 1x

Description

This rich and creamy Maple Pecan Pumpkin Cheesecake is the perfect Fall dessert! Made with cream cheese, sweetened condensed milk, fresh pumpkin puree, maple syrup, a cinnamon graham cracker crust, and gorgeous maple pecan topping. This cheesecake is full of warm fall flavors!


Ingredients

Scale

CRUST:

1 ⅓ cups graham cracker crumbs

¼ cup brown sugar

½ teaspoon cinnamon

5 tablespoons butter, melted

CHEESECAKE:

24 ounces cream cheese, room temperature

14 ounces sweetened condensed milk

15 oz can fresh pumpkin

3 large eggs

¼ cup maple syrup

¼ teaspoon salt

2 ¼ teaspoons pumpkin pie spice

2 tablespoons all-purpose flour

TOPPING:

1 cup heavy cream

⅔ cup maple syrup

¾ cup pecan pieces


Instructions

  1. Make the crust: Preheat oven to 350°. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. When well combined, press mixture into the bottom of a greased 9 inch springform pan and about 1 inch up the sides of the springform pan. Smoothing out the crust along the sides of the pan so that it is even. Bake for 10 minutes or until no longer moist.
  2. Make the cheesecake mixture: Leave the oven at 350°. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Once fluffy, start to add in the sweetened condensed milk slowly until well combined. With mixer on low, beat in pumpkin, eggs, maple syrup, salt, pumpkin pie spice, and flour until well combined. When mixture is well combined, pour the onto the crust in the springform pan. Bake at 350° for 1 hour. Once baked, turn the oven off and prop oven door with a wooden spoon. Let the cheesecake sit in the warm oven for 1 hour. This allows the cheesecake to set in the warm oven and avoid cracking. Remove from oven and cool to room temperature. Once cooled chill in fridge for minimum of 4 hours or over night.
  3. Make the Maple Pecan Topping: Once the cheesecake has chilled, mix together maple syrup and heavy cream in a medium sauce pot and bring to boil. Boil this mixture rapidly for 14 minutes. Stirring occasionally. Take off heat and let mixture cool completely before stirring in chopped pecans. Pour the topping over the cheesecake and let fall down the sides. Chill in the fridge until ready to serve. 

Notes

  • Make ahead: This cheesecake can be made the day before. It needs to chill for quite some time before serving anyway so it is actually best to make it the day before. 
  • To store: Once fully cool, wrap in plastic wrap and store in the fridge for up to 3 days. 
  • To freeze: Cheesecakes freeze great! To freeze your cheesecake, allow it cool completely and then wrap it in plastic wrap followed by aluminum foil. This cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours

Keywords: maple pecan pumpkin cheesecake

 

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8 Comments

  1. 11.3.17
    Meghan said:

    If I have a 8 inch springform pan how do you adjust the recipe?

  2. 10.3.17
    Alicia said:

    Do you put the pecan pieces in the crust mixture or on top of it before putting batter in pan?

    • 10.3.17
      Lauren said:

      Hi Alicia! I finely chop them and put them into the crust mixture! I will fix that part of the instructions. Thank you for noticing!

  3. 7.25.17
    Ashley M Cook said:

    Is this real maple syrup or maple flavored corn syrup?
    I don't want to ruin that awesome topping.
    Thanks

    • 7.25.17
      Lauren said:

      Hi Ashley! It is real maple syrup 🙂

  4. 11.30.16
    Megan - The Emotional Baker said:

    What a great flavor combo! It sounds like you had a great Thanksgiving & who couldn't when cheesecake is involved 😉

    • 11.30.16
      Lauren said:

      Thanks Megan! We definitely had a good one and hope you did too!!

Welcome!

I'm Lauren, creator here at by Lauren Cermak! My husband Michael and I live in Knoxville, Tennessee. I'm into classic style, British baking shows, TBR piles, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha. If you get that, consider us quick friends!

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