Maple Pumpkin Cheesecake

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Sweet and a must have for cheesecake lovers!

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.


Most Helpful

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.

TyrusG December 27, 2007

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