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Creamy Maple Pumpkin Cheesecake

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A rich and creamy pumpkin cheesecake sweetened with pure maple syrup, perfect for cozy fall gatherings and holiday desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • ¼ cup unsalted butter, melted (56g)
  • 2 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • 3 (8 oz) packages cream cheese, softened (680g total)
  • 1 cup pure pumpkin puree (about 245g)
  • ¾ cup pure maple syrup (180ml)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (8g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • Optional topping: whipped cream, sprinkle of cinnamon or chopped toasted pecans

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, maple syrup, and cinnamon until mixture resembles wet sand. Press evenly into bottom of 9-inch springform pan. Bake 8-10 minutes until fragrant and slightly golden. Let cool.
  2. Beat softened cream cheese with electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  3. Beat in pumpkin puree and maple syrup until fully combined and smooth.
  4. Add eggs one at a time, beating just until incorporated. Add vanilla extract, flour, cinnamon, nutmeg, ginger, and salt. Mix on low speed until just combined, about 30 seconds.
  5. Pour filling over cooled crust and smooth top with spatula.
  6. Bake on middle rack at 350°F (175°C) for 50-60 minutes until edges are set but center slightly wobbly.
  7. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool slowly.
  8. Remove from oven and refrigerate at least 4 hours or overnight to firm up and meld flavors.
  9. Before serving, add dollop of whipped cream and sprinkle cinnamon or chopped pecans if desired.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix to prevent cracks. For extra smoothness, bake in a water bath by wrapping the springform pan with foil and placing it in a larger pan filled with hot water. Cool cheesecake slowly in oven with door slightly open. Chilling overnight improves flavor and texture. Pure maple syrup is preferred over brown sugar or pancake syrup for best flavor.

Nutrition

Keywords: pumpkin cheesecake, maple syrup, fall dessert, creamy cheesecake, autumn dessert, easy pumpkin dessert

Find it online: https://lirafood.com/creamy-maple-pumpkin-cheesecake-recipe-easy-perfect-fall-dessert/