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Pecan Pumpkin Cheesecake

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

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup 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
  • TOPPING:
  • 1 cup heavy whipping cream
  • 3/4 cup maple syrup
  • 1/2 cup chopped pecans, toasted

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Remove rim from pan. Stir topping; spoon over chilled cheesecake.
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.
Nutrition Facts
1 slice: 393 calories, 26g fat (13g saturated fat), 106mg cholesterol, 220mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Lois
    Nov 29, 2019

    This was easy to make and it turned out great. Since I had to transport the cheesecake, I made it the day before. I halved the maple, cream, pecan topping and there was plenty. After refrigerating the topping overnight it was pretty thick (peanut butter consistency), so I just spread it over the top right before serving. The spice combination is great and the texture was creamy. I did press some of the liquid out of the canned pumpkin between layers of paper towels before incorporating it into the batter.

  • recipe41245
    Oct 12, 2017

    This was an amazing dessert and enjoyed by all! I really was impressed by the way the pan had to prepared for baking and the process of baking in another pan with water--different technique. I will make this recipe again!

  • ejshellabarger
    Jan 12, 2017

    This cheesecake recipe was delicious. The only "live and learn" comment is that I put the topping on the cheesecake before transporting it in the car. Despite the topping being chilled, the topping spilled off the cheesecake and off the sides of the cake carrier (making a tasty mess in the car!). Next time I will transport the cheesecake without the topping and put the topping on once I reach my destination.

  • melgoody03
    Dec 11, 2016

    Great cheesecake recipe! Everyone loved it. The cheesecake by itself is wonderful, but the sauce really makes it stand out. The sauce would also be great as a topping for ice cream or even bread pudding.

  • aldar
    Nov 25, 2016

    Made this for Thanksgiving the day before and it was fabulous. Easy to make and everyone loved it. Definitely a keeper.

  • dschultz01
    Nov 25, 2016

    Excellent! Pretty easy to make also!

  • PaulID
    Nov 24, 2016

    WOW this is incredible

  • MarineMom_texas
    Oct 30, 2016

    I prepared this delicious recipe to serve a group and got nothing but compliments. Everyone raved about it. I took the little bit remaining home and hubby now wants another one. The only thing I did differently was to put parchment paper down inside the springform pan. The cheesecake easily came out without even opening the sides of the pan. I made the topping the night before and refrigerated it until the next day. I absolutely highly recommend this recipe as a Volunteer Field Editor. In response to another review, mashed sweet potatoes might be a good substitute.

  • mobianchi
    Oct 25, 2016

    I want to prepare this for my BD party end of this week, but I do not have canned pumpkin available any suggestions ????

  • Lor207
    Oct 19, 2016

    My son said this is new favorite cheesecake! Delicious!