Maple Pumpkin Cheesecake

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

 

*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.