Irresistible Maple Pecan Pumpkin Cheesecake Recipe

Indulging in a slice of maple pecan pumpkin cheesecake is like wrapping yourself in a cozy blanket on a crisp autumn day. The creamy filling, infused with warm spices and drizzled with rich maple syrup, dances on your palate, while the crunchy pecan crust adds a delightful texture. Imagine the aroma wafting through your kitchen, beckoning friends and family to gather around the table, eagerly anticipating each luscious bite.

This recipe is dear to my heart, as it has become a staple at our Thanksgiving gatherings. The joy on my family’s faces when they take their first bite is priceless. Every fall, I whip up this dessert to celebrate the season’s bounty and create memories that last a lifetime. Whether it’s Thanksgiving or simply a cozy weekend at home, this cheesecake promises an amazing flavor experience that will keep everyone coming back for more.

I remember the first time I made this cheesecake; my family couldn’t stop raving about how delicious it was, and I felt like a kitchen rockstar.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These form the base of your crust; opt for finely crushed crumbs for an even texture.

• Pecans: Toast them slightly before adding to enhance their nutty flavor; they add crunch to your crust.

• Unsalted Butter: Use melted butter to bind your crust ingredients together; it adds richness.

• Cream Cheese: Use full-fat cream cheese for a creamy texture; make sure it’s at room temperature for easier mixing.

• Pumpkin Puree: Canned pure pumpkin works best here; look for 100% pumpkin without added sugars or spices.

• Maple Syrup: Choose pure maple syrup for authentic flavor; it’s sweeter than sugar so adjust accordingly.

• Eggs: These help set the cheesecake; use large eggs at room temperature for optimal blending.

• Cinnamon & Nutmeg: Freshly ground spices provide warmth and depth; they are essential in evoking that fall flavor.

• Vanilla Extract: Adds depth of flavor; use pure extract rather than imitation for the best taste.

• Salt: Just a pinch enhances all other flavors in this delightful dessert.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Maple Pecan Pumpkin Cheesecake Recipe

Start by preparing the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and chopped pecans. Mix in melted butter until well combined and resembles wet sand. Press this mixture into the bottom of a springform pan firmly to create an even layer.

Bake the crust: Place your pressed crust in the preheated oven and bake for about 10 minutes until lightly golden and fragrant. Remove from oven and let cool while you prepare the filling.

Mix the filling: In another large bowl, beat softened cream cheese until smooth using an electric mixer. Gradually add pumpkin puree, maple syrup, eggs, cinnamon, nutmeg, vanilla extract, and salt while mixing until everything is well incorporated.

Pour into crust: After achieving a velvety consistency with no lumps visible in your filling mixture, pour it over your cooled crust evenly. Smooth out the top gently with a spatula—you want it looking as perfect as possible because presentation matters!

Bake again: Return your cheesecake to the oven and bake at 350°F (175°C) for about 50 minutes until edges are set but center still jiggles slightly when shaken gently. Turn off heat and crack open oven door slightly; let it cool inside for another hour.

Chill before serving: After cooling completely at room temperature, refrigerate your cheesecake for at least four hours or overnight if possible. This step allows flavors to meld beautifully!

Serve & enjoy: Once chilled thoroughly, run a knife around edges before releasing sides of springform pan carefully! Slice into pieces and serve drizzled with additional maple syrup or topped with whipped cream if desired.

You now have a stunning Maple Pecan Pumpkin Cheesecake ready to delight friends and family! Enjoy every scrumptious bite while basking in compliments—you deserve it after all that hard work!

Content:

Use fresh pumpkin for the best flavor; canned pumpkin can be too watery and bland. I learned this the hard way during my first attempt—my cheesecake turned out more like a pudding!

Use high-quality cream cheese for a rich, velvety texture that elevates your cheesecake. The first time I skimped on this, my guests could taste the difference—trust me, it’s worth splurging!

Let your cheesecake cool completely before adding toppings to prevent them from sliding off. I once impatiently added the pecans too soon and ended up with a messy dessert.

Perfecting the Cooking Process

Start by preparing your crust while preheating your oven to 350°F. Bake the crust for about 10 minutes, then prepare the filling while it cools to achieve perfect layering.

Add Your Touch

Feel free to swap walnuts for pecans or add a splash of bourbon for an adult twist. You can also sprinkle in some nutmeg for an extra layer of warmth that really enhances the fall flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. For reheating, simply let it sit at room temperature for about 30 minutes before enjoying again.

Every Thanksgiving, my family fights over who gets the last slice of this cheesecake—it’s become a holiday legend! It’s amazing how food can bring everyone together in joyous chaos.

FAQ

Can I use store-bought pumpkin puree instead of fresh?

Using fresh pumpkin gives better flavor, but canned is a convenient alternative.

How do I avoid cracks in my cheesecake?

A water bath helps retain moisture and prevents cracks during baking.

Can I freeze maple pecan pumpkin cheesecake?

Yes, wrap it tightly in plastic wrap and freeze for up to three months.

Print

Maple Pecan Pumpkin Cheesecake

Print Recipe

Pin Recipe

Maple Pecan Pumpkin Cheesecake is a delightful autumn dessert that combines creamy pumpkin filling with a crunchy pecan crust. This recipe is perfect for Thanksgiving gatherings or cozy weekends at home, offering a harmonious blend of warm spices and rich maple flavor. Each slice promises to impress your family and friends, making it a staple for any festive occasion. With its golden hue and luscious texture, this cheesecake will become a cherished part of your seasonal celebrations.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• 1 cup pecans, chopped
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup pumpkin puree (canned)
• ¾ cup pure maple syrup
• 3 large eggs, room temperature
• 2 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs and chopped pecans with melted butter until well combined. Press into the bottom of a springform pan.
2. Bake the crust for 10 minutes until lightly golden. Let cool.
3. In a large bowl, beat cream cheese until smooth. Gradually add pumpkin puree, maple syrup, eggs, cinnamon, nutmeg, vanilla extract, and salt until well blended.
4. Pour filling over the cooled crust and smooth the top. Bake for about 50 minutes until the edges are set but center jiggles slightly.
5. Turn off oven and crack the door; cool in the oven for an hour. Refrigerate for at least four hours before serving.

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 320
• Sugar: 20g
• Sodium: 220mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 85mg

Keywords: Use fresh pumpkin puree for enhanced flavor; canned works in a pinch. Swap walnuts for pecans or add bourbon for an adult twist. Store leftovers in an airtight container in the fridge for up to five days.