Moist Maple Pumpkin Cheesecake Recipe
Moist Maple Pumpkin Cheesecake Recipe photo by Taste of Home

Moist Maple Pumpkin Cheesecake Recipe

Read Reviews
4.5 7 10
Publisher Photo
"I saw this recipe in a free booklet I got at the supermarket a few years ago and decided to try it," recalls Elmira Trombetti of Gulfport, Florida. "It is attractive and so delicious."
TOTAL TIME: Prep: 15 min. Bake: 70 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min. + chilling
MAKES: 12 servings


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs, lightly beaten
  • 1/4 cup maple syrup
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1/2 cup maple syrup
  • 1/2 cup raisins
  • 1/2 cup coarsely chopped walnuts

Nutritional Facts

1 slice: 413 calories, 21g fat (10g saturated fat), 100mg cholesterol, 229mg sodium, 52g carbohydrate (42g sugars, 2g fiber), 8g protein


  1. In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  2. In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
  3. Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
  4. In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
  5. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Yield: 12 servings.
Originally published as Maple Pumpkin Cheesecake in Taste of Home October/November 2004, p5

Reviews for Moist Maple Pumpkin Cheesecake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 28, 2013

"I used pancake syrup, and it still turned out great. Next time I will bake it for 80 min. instead of 70-75."

Reviewed Nov. 27, 2011

"Absolutely superb!"

Reviewed Nov. 21, 2011

"This cheesecake was Delicious.....substituted real pumpkin for the can stuff!! The topping really added the Harvest touch"

Reviewed Sep. 28, 2011

"If I could give it 10 stars I would! It is a favourite at our home any time of year."

Reviewed Dec. 2, 2010

"This is so delicious! Not sweet, but packed with flavor. Make sure you use real maple syrup. I didn't have walnuts, so used almonds and pecans instead, and it was excellent."

Loading Image