Pecan Pumpkin Cheesecake Recipe
Pecan Pumpkin Cheesecake Recipe photo by Taste of Home
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Pecan Pumpkin Cheesecake Recipe

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I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. —Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 70 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 70 min. + chilling
MAKES: 16 servings


  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup maple syrup
  • 3 large eggs, room temperature
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 cup heavy whipping cream
  • 3/4 cup maple syrup
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

1 slice: 393 calories, 26g fat (13g saturated fat), 106mg cholesterol, 220mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan.
  2. Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  3. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  4. For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold.
  5. Remove rim from pan. Stir topping; spoon over chilled cheesecake. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pecan Pumpkin Cheesecake in Taste of Home November 2016

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Lor207 User ID: 978905 255620
Reviewed Oct. 19, 2016

"My son said this is new favorite cheesecake! Delicious!"

kshea User ID: 2698812 255326
Reviewed Oct. 12, 2016 Edited Oct. 14, 2016

"Very good. Made just like recipe. Next time will cook 60 min in my oven and probably only 1 T cornstarch. I used butternut squash I cooked, as this always makes the best pies.

I am editing my review of only 4 stars. Made this on wed night. Ate on Thurs night and gave 4 stars. By fri and Sat night especially cake was the best. 2 times better than letting set overnight. Changing rating to 5 stars. It's hard to get 5 stars from me!!"

dublinlab User ID: 1682119 255207
Reviewed Oct. 9, 2016

"Excellent... I made it for Thanksgiving desert. A break for a game of FRIZBY after dinner so room for desert. I served the sauce on the side. I did change the crust, ground up brown bag ginger snaps, Excellemt I will make this again. I used our home boiled NY state maple syrup. Janet. VFE"

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