Maple Pumpkin Cheesecake

READY IN: 1hr 10mins
Recipe by JustaQT

Sweet and a must have for cheesecake lovers!

Top Review by TyrusG

I loved this recipe and was lucky to have the last sliver of it at my Christmas party. I did do a couple of things differently though. Instead of 3 eggs I used 2 eggs and 3 egg yolks. I found that the pumpkin dominates the flavor so cutting down a little on the pumpkin and adding the maple syrup is recommended. I also added 1 tablespoon of cornstarch to the mix so as insurance to prevent cracking. For the crust I found gingerbread graham crackers so I used those instead of regular graham crackers since I thought that would be a good flavor match. When I baked it I baked it in a pre-heated water bath and baked it for 1 hour at 250F. After one hour I turned off the oven, opened the door for 1 minute and then closed the door and let the cheesecake sit in the oven for another hour before putting it into the fridge for 6 hours. I learned these techniques from watching Alton Brown's Good Eats program on the Food Network.

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Combine crumbs, sugar and margarine.
  3. Press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan.
  4. In large bowl, beat cheese until light.
  5. Gradually beat in condensed milk until smooth.
  6. Add pumpkin, eggs, 1/4 cup maple syrup, and spices.
  7. Mix well.
  8. Pour into pan.
  9. Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft.
  10. Cool.
  11. Chill 2-4 hours.
  12. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.

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