• Skip to main content
  • Skip to primary sidebar

Kudos Kitchen by Renee

menu icon
go to homepage
  • Recipe Index
  • Appetizer Favorites
  • About
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Appetizer Favorites
    • About
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Dessert Recipes » Cheesecake Recipes

    Published: Nov 24, 2010 · Modified: Aug 25, 2022 by Renée · This post may contain affiliate links · 9 Comments

    Maple Pumpkin Cheesecake

    Sharing is caring!

    3 shares
    • Share
    • Tweet

    Maple Pumpkin Cheesecake is a wonderful way to combine everyone's two favorite Thanksgiving desserts. Pumpkin pie and cheesecake!

     

    A closeup side view of a Maple Pumpkin Cheesecake with a pumpkin in the background.

    *Disclaimer - This recipe was originally published in 2010. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    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 mind bringing some pumpkin pies for dessert?"  Sure I would.

    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 🙂

    This recipe was adapted from one I found on Food Network, courtesy of Anne Thornton.

    MAPLE PUMPKIN CHEESECAKE WITH PECAN GLAZE   {PRINT THIS RECIPE}

    For the crust :


    1 and ⅓ cups graham cracker crumbs
    ¼ cup sugar
    ¼ cup melted butter
    ¼ cup chopped pecans

    -Preheat your oven to 325 degrees.
    -Place the graham cracker crumbs in a large bowl along with the sugar and pecans.
    -Stir to mix and add the melted butter.
    -Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
    -Prebake the crust for 10 minutes and cool.

    For the filling:


    3 (8 ounces) packages of cream cheese, softened
    1 (14 ounces) can of sweetened condensed milk
    1 (15 ounces) can of pumpkin puree
    3 large eggs, at room temperature
    ¼ cup pure maple syrup
    1 teaspoon vanilla
    1 and ½ teaspoons ground cinnamon
    1 teaspoon ground nutmeg
    ½ teaspoon salt

    -In a stand mixer with the paddle attachment, mix the cream cheese until fluffy.
    -Gradually mix in the sweetened condensed milk until smooth.
    -Switch to the whisk attachment, add the additional filling ingredients and whisk on high speed until whipped, light, and airy.
    -Pour the pumpkin mixture over the par-baked crust in the 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.
     
    The pecan glaze:
     
    1 cup heavy whipping cream
    ¾ cup pure maple syrup
    ¾ cups chopped pecans
     
    -In a medium-sized saucepan, combine the whipping cream and maple syrup.  
    -Bring to a boil, stirring occasionally.  
    -Continue boiling and stirring until slightly thickened, 15-20 minutes.  
    -Stir in the chopped pecans.  
    -Cool slightly and spoon the mixture over your chilled maple pumpkin cheesecake.
    -Slice and serve, or freeze until later.
     
     
     
     

     

    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.

     
     
     
    Happy Thanksgiving everyone!  Enjoy your family, friends and lots of good food.  Live, laugh.... let's eat!!!
     

     

     
    A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

    Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Until we eat again, I hope you have a delicious day!!

    Custom Renee Signature

    More Cheesecake Recipes

    • A luscious looking Malted Milk Ball Cheesecake with whipped cream and malted milk balls as garnish.
      Malted Milk Ball Cheesecake
    • Four Skinny Tiramisu Parfaits in Irish coffee mugs with chocolate chips and whipped cream.
      Skinny Tiramisu Parfaits
    • A slice of Dutch Apple Cheesecake on a pretty plate with a fork.
      Dutch Apple Cheesecake
    • An offset horizontal photo of a Traditional Cherry Cheesecake on a glass cake stand with a cake server and a red napkin.
      Traditional Cherry Cheesecake

    Reader Interactions

    Comments

    1. SMITH BITES says

      November 28, 2010 at 4:52 pm

      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!

      Reply
    2. Sugar Daze says

      November 28, 2010 at 11:17 am

      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!

      Reply
    3. Paula says

      November 25, 2010 at 6:38 am

      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 🙂

      Reply
    4. Megan says

      November 24, 2010 at 11:08 pm

      Happy Thanksgiving!!!

      Reply
    5. Amanda says

      November 24, 2010 at 11:08 pm

      Looks delicious Renee! Happy Thanksgiving!

      Reply
    6. kat says

      November 24, 2010 at 9:47 pm

      Looks sweet & tasty!

      Reply
    7. RJ Flamingo says

      November 24, 2010 at 9:07 pm

      I think you should take a picture tomorrow, then. 😀 This sounds fab, Renée!

      Reply
    8. Katrina says

      November 24, 2010 at 8:56 pm

      The topping on this looks de-lish! Have a great Thanksgiving!

      Reply
    9. Heather Davis says

      November 24, 2010 at 8:41 pm

      Looks amazing Renee! Have a good one.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

    Primary Sidebar

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

    More →

    Fast and Easy Dinners

    • A Spaghetti Stuffed Bell Pepper topped with melted cheese.
      Spaghetti Stuffed Bell Peppers
    • Slices of Pork Tenderloin with Cinnamon Apples and parsley on a plate.
      Skillet Pork Tenderloin
    • Two Chicken Parmesan Stuffed Portobellos on a plate with lettuce and tomatoes.
      Chicken Parmesan Stuffed Portobellos
    • An Alfredo Ravioli Lasagna in a spring form pan.
      Alfredo Ravioli Lasagna
    • A round blue plate filled with Ground Beef Sauerbraten Goulash over noodles.
      Ground Beef Sauerbraten Goulash
    • A large serving of Chili Mac with a Cornbread Crust in a purple bowl.
      Chili Mac with Cornbread Crust

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    Copyright © 2023 Kudos Kitchen By Renee