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A slice of creamy Maple Pecan Pumpkin Cheesecake is displayed as a featured image.

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.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
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.