Maple Pumpkin Cheesecake with Maple Pecan Glaze is a wonderful way to combine two favorite Thanksgiving desserts; pumpkin pie and cheesecake. You're welcome!
This recipe was adapted from one I found on Food Network, courtesy of Anne Thornton.
Seasonal pumpkin cheesecake recipes are always a hit. You'll also love my Pumpkin Cheesecake Tartlets as well as this delicious Reese's Pieces Pumpkin Cheesecake.
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Table of Contents Found Here
I first shared this recipe in 2010.
What I wrote about this recipe in 2010:
We'll be traveling to my sister-in-law's house (3 and ½ hours away) this year for Thanksgiving.
It's her turn in the rotation to host the festivities. Her original request to me was "would you mind bringing some pumpkin pies for dessert?" Sure, I'd love to.
But on second thought I think I'd like to try something a bit different this year and asked if she minded if I bring a maple pumpkin cheesecake instead.
I hope she wasn't just being polite when she said that would be fine. Somehow, I think she'll be glad I did.
Keep reading and I'll show you how I plan on transporting this cheesecake, 3 and ½ hours away with no worries AND having it arrive looking fresh and festive.
Now, if I could only say the same for myself, I'd be in business 🙂
How to wrap and travel with a delicious cheesecake:
After the cheesecake has been cooled and glazed wrap a collar of parchment around the entire cake and carefully put the springform pan back in place for stability.
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Trim the parchment paper and then wrap the cheesecake, along with the serving plate well with plastic wrap and freeze overnight.
Since the cheesecake is already frozen, it is ready for travel. It will thaw as you travel and 4-5 hours later it will be completely thawed and ready to serve.
To serve, remove the plastic wrap, springform pan collar, and the parchment paper.
I wrapped my beauty with plastic wrap and she is spending the night in the freezer to become nice and hard.
By the time we get to our destination, it should be well thawed and ready to be stuck in the fridge or left on the counter for all to see and drool over. LOL.
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Printable Recipe Card
MAPLE PUMPKIN CHEESECAKE WITH MAPLE PECAN GLAZE
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- nut chopper optional
- kitchen timer optional
Ingredients
For the crust :
- 1⅓ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup melted butter
- ¼ cup finely chopped chopped pecans
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) pumpkin puree *Not pumpkin pie filling
- 3 large eggs at room temperature
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
The pecan glaze:
- 1 cup heavy whipping cream
- ¾ cup pure maple syrup
- ¾ cups chopped pecans
Instructions
To make the crust:
- -Preheat your oven to 325 degrees F (165 degrees Celsius)
- Spray a 9" springform pan liberally with baking spray.
- -Place the graham cracker crumbs in a large bowl along with the sugar and finely chopped pecans. Add the melted butter and mix well to combine.
- -Press the graham cracker crumb mixture firmly into the bottom of a prepared 9-inch springform pan.
- -Place the pan on a baking sheet and prebake the crust for 10 minutes. Set aside to cool.
To make the filling:
- -In a stand mixer with the paddle attachment (or a hand mixer), blend the softened cream cheese until light fluffy (approximately 4-5 minutes)
- -Gradually blend in the sweetened condensed milk until smooth.
- -Add the remaining filling ingredients, and whisk at high speed until whipped, light, and airy.
- -Pour the pumpkin cheesecake mixture evenly over the par-baked crust in the springform pan.
- -Bake until the center of your cheesecake appears nearly set, but jiggles a little when shaken. Approximately 1 hour and 15 minutes.
- -Cool for one hour. Run a knife around the rim of the pan to loosen the cake, but DO NOT remove it from the pan. Cover and chill for at least 4 hours.
To make the glaze:
- -In a medium-sized saucepan, combine the whipping cream and maple syrup.
- -Bring to a boil, stirring occasionally.
- -Continue boiling and stirring occasionally until slightly thickened, 15-20 minutes.
- -Stir in the chopped pecans.
- -Cool slightly and spoon the mixture over the chilled maple pumpkin cheesecake after the springform collar has been removed.
Notes
Nutrition
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
SMITH BITES says
Pumpkin cheesecake is one of my all-time favorites - adding the pecan topping puts this into another stratosphere! I bet there wasn't any left!
Sugar Daze says
My pumpkin cheesecake is chillin' and my maple pecan glaze is on the stove-top. I have 8 members of my husband's French family arriving any second now and I think I am moreso excited to eat this than our turkey! Thanks so much for sharing! Hope you had a fabulous Thanksgiving!
Paula says
Your cheesecake looks amazing and that pecan topping is awesome. I have no doubt that it will be the star attraction at the dessert table at your sister-in-laws.
Have a safe, wonderful and blessed Thanksgiving Renee. Travel safe 🙂
Megan says
Happy Thanksgiving!!!
Amanda says
Looks delicious Renee! Happy Thanksgiving!
kat says
Looks sweet & tasty!
RJ Flamingo says
I think you should take a picture tomorrow, then. 😀 This sounds fab, Renée!
Katrina says
The topping on this looks de-lish! Have a great Thanksgiving!
Heather Davis says
Looks amazing Renee! Have a good one.