PERFECT MAPLE PECAN PUMPKIN CHEESECAKE

Forget basic fall flavors, we’re diving headfirst into a decadent dream. Picture this: a creamy, smooth pumpkin cheesecake infused with the rich warmth of maple syrup, studded with crunchy, toasted pecans, and all resting on a buttery graham cracker crust. This Maple Pecan Pumpkin Cheesecake is the showstopper your autumn gatherings have been waiting for, and I promise, it’s easier than you think!

The Dreamy Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

For the Maple Pecan Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups pumpkin puree (not pumpkin pie filling)
• 1 1/4 cups granulated sugar
• 1/2 cup heavy cream
• 1/4 cup pure maple syrup
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, toasted

For the Maple Pecan Topping:

• 1/2 cup chopped pecans, toasted
• 1/4 cup pure maple syrup
• 2 tablespoons unsalted butter
• Pinch of salt

Let’s Talk Crust: The Foundation of Deliciousness

Okay, let’s be real, a soggy crust can ruin even the most amazing cheesecake. Don’t worry, though; I’ve got you covered. The key is to pre-bake the crust slightly to give it some stability. We’re going for a sturdy, buttery base that can handle all that creamy pumpkin goodness. If you are looking for something easier, you might like these Apple Pie Cheesecake Bites.

Mixing Up the Maple Pecan Magic: The Filling

This is where the real magic happens! Make sure your cream cheese is truly softened. I’m talking sitting-on-the-counter-for-an-hour soft. Lumps are the enemy here. We want a silky smooth filling that melts in your mouth. Don’t overmix after you add the eggs, either. Overmixing incorporates too much air, which can lead to cracks in your cheesecake. And nobody wants a cracked cheesecake!

Step-by-Step Instructions: Let’s Get Baking!

Making the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.

Making the Maple Pecan Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the pumpkin puree and sugar and continue to beat until well combined.
3. Beat in the heavy cream and maple syrup until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the pumpkin pie spice and vanilla extract.
6. Gently fold in the toasted pecans.

Assembling and Baking the Cheesecake:

1. Pour the pumpkin cheesecake filling over the cooled graham cracker crust.
2. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight wobble.
3. Turn off the oven and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
4. Remove the cheesecake from the oven and let it cool completely at room temperature.
5. Cover and refrigerate for at least 4 hours, or preferably overnight. This is crucial for the cheesecake to set properly.

Making the Maple Pecan Topping:

1. In a small saucepan, combine the maple syrup, butter, and salt.
2. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
3. Remove from heat and stir in the toasted pecans.

Finishing Touches: The Grand Finale

1. Run a thin knife around the edge of the cheesecake to loosen it from the springform pan.
2. Carefully remove the sides of the pan.
3. Pour the maple pecan topping over the cheesecake.
4. Slice and serve! Enjoy every delicious bite.

Preventing Cracks: My Secret Weapon

Okay, nobody wants a cracked cheesecake, right? Here’s my foolproof method for avoiding those pesky fissures: the water bath. It might seem intimidating, but trust me, it’s worth it. Wrap the bottom of your springform pan tightly in aluminum foil (to prevent water from seeping in), then place the pan in a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. The steam from the water bath creates a humid environment that helps the cheesecake bake evenly and prevents cracking. If the water bath scares you, try the cooling in the oven method in the instructions above.

Perfecting Pecans: Toasting is Key

Raw pecans are… fine. But toasted pecans? They’re a flavor explosion! Toasting brings out their nutty richness and adds a delightful crunch. To toast your pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully, as they can burn quickly.

Variations and Swaps: Make It Your Own!

Want to put your own spin on this Maple Pecan Pumpkin Cheesecake? Go for it! Here are a few ideas:

• Spice It Up: Add a pinch of ground ginger or cloves to the pumpkin pie spice for an extra kick.
• Chocolate Chips: Fold in 1/2 cup of mini chocolate chips into the filling for a chocolatey twist.
• Bourbon Boost: Add a tablespoon of bourbon to the maple pecan topping for a boozy flavor.
• Gingerbread Crust: Instead of a graham cracker crust, use gingerbread cookies for a festive twist.

If you love pecans, then you should definitely give Pecan Pie Cookie Heaven a try!

Storage Secrets: Keeping It Fresh

This Maple Pecan Pumpkin Cheesecake is best enjoyed within 3-4 days of baking. Store it in the refrigerator, tightly covered, to prevent it from drying out. You can also freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving. You could also try these Pumpkin Cheesecake Bars for a freezer friendly treat.

Troubleshooting Tips: Because Baking Isn’t Always Perfect

• Cheesecake is browning too quickly: Tent the cheesecake with aluminum foil to slow down the browning process.
• Cheesecake is sinking in the middle: This can happen if the cheesecake is underbaked. Next time, bake it a little longer.
• Cheesecake is too dense: Make sure your cream cheese is fully softened and avoid overmixing the batter.

More Fall Baking Inspiration!

If you’re craving more delicious fall treats, you’ve come to the right place! Try these Caramel Apple Cheesecake Bliss for another cheesecake option, or maybe these Vegan Pecan Pie Cookies. And for more pumpkin goodness, you’ll love these Pumpkin Cinnamon Cookies!

The Final Slice: A Sweet Ending

So there you have it! A Maple Pecan Pumpkin Cheesecake that’s sure to impress. With a little patience and my tips and tricks, you’ll be baking up a storm in no time. Now go forth and create something delicious!

Perfect Maple Pecan Pumpkin Cheesecake

This Maple Pecan Pumpkin Cheesecake is a decadent fall dessert featuring a creamy pumpkin cheesecake infused with maple syrup and studded with toasted pecans, all on a buttery graham cracker crust. It’s a showstopper perfect for autumn gatherings and surprisingly easy to make, promising a delightful flavor explosion in every bite.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 1/2 cups pumpkin puree not pumpkin pie filling
• 1 1/4 cups granulated sugar
• 1/2 cup heavy cream
• 1/4 cup pure maple syrup
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted 1/2 cup for filling, 1/2 cup for topping
• 2 tablespoons unsalted butter
• Pinch of salt

Equipment

• 9-inch Springform Pan
• Medium bowl
• Large bowl
• Electric mixer
• Small saucepan
• Baking sheet
• Aluminum foil
• Roasting pan
• Measuring cups and spoons
• Knife

Method

 

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
5. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
6. Add the pumpkin puree and 1 1/4 cups sugar and continue to beat until well combined.
7. Beat in the heavy cream and 1/4 cup maple syrup until smooth.
8. Add the eggs one at a time, beating well after each addition.
9. Stir in the pumpkin pie spice and vanilla extract.
10. Gently fold in 1/2 cup toasted pecans.
11. Pour the pumpkin cheesecake filling over the cooled graham cracker crust.
12. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight wobble.
13. Turn off the oven and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
14. Remove the cheesecake from the oven and let it cool completely at room temperature.
15. Cover and refrigerate for at least 4 hours, or preferably overnight.
16. In a small saucepan, combine the 1/4 cup maple syrup, 2 tablespoons butter, and salt.
17. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
18. Remove from heat and stir in the remaining 1/2 cup toasted pecans.
19. Run a thin knife around the edge of the cheesecake to loosen it from the springform pan.
20. Carefully remove the sides of the pan.
21. Pour the maple pecan topping over the cheesecake.
22. Slice and serve.

Notes

For best results, ensure cream cheese is fully softened to avoid lumps. To prevent cracks, consider using a water bath: wrap the bottom of the springform pan tightly in aluminum foil, place it in a larger roasting pan, and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Store leftover cheesecake tightly covered in the refrigerator for up to 3-4 days or freeze for up to 2 months. Toast pecans at 350°F (175°C) for 5-7 minutes until fragrant and lightly golden. Variations include adding ginger or cloves to the spice mix, folding in mini chocolate chips, adding bourbon to the topping, or using a gingerbread crust.