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!
1 1/3 cups graham cracker crumbs
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 tablespoons butter, melted
24 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
15 oz can fresh pumpkin
3 large eggs
1/4 cup maple syrup
1/4 teaspoon salt
2 1/4 teaspoons pumpkin pie spice
2 tablespoons all-purpose flour
1 cup heavy cream
2/3 cup maple syrup
3/4 cup pecan pieces
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 2 hours
Keywords: maple pecan pumpkin cheesecake