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.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 4

Add the granulated sugar, brown sugar, and salt, and beat until fully combined.

Step 5

Mix in the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice, beating until smooth.

Step 6

One at a time, add the eggs and mix just until incorporated. Do not overmix to avoid incorporating too much air into the batter.

Step 7

Stir in the heavy cream gently until just combined.

Step 8

Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.

Step 9

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.

Step 10

Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly when gently shaken.

Step 11

Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.

Step 12

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.

Step 13

Before serving, run a knife around the edge of the pan to loosen the cheesecake. Carefully remove the springform collar.

Step 14

Slice and serve chilled. Optionally, top with whipped cream, extra maple syrup drizzle, or a sprinkle of pumpkin pie spice.

Nutrition Facts

Serving size	(1641.1g)

Amount per serving	% Daily Value*
Calories	5147.6

Total Fat 388.5g	0%
Saturated Fat 213.3g	0%
Polyunsaturated Fat 19.9g
Cholesterol 1556.1mg	0%
Sodium 3448.2mg	0%
Total Carbohydrate 361.5g	0%
Dietary Fiber 9.2g	0%
Total Sugars 297.6g
Protein 68.8g	0%

Vitamin D 123IU	0%
Calcium 953.2mg	0%
Iron 10.5mg	0%
Potassium 1923.1mg	0%

*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.

Source of Calories

Fat: 67.0%

Protein: 5.3%

Carbs: 27.7%