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Cheesecake is one of my favorite desserts. I spent most of my adolescent years consuming creamy, decadent, and delicious cheesecakes in New York at every moment I got. In fact, I would make special trips into the city to spots that were well-known for their silky, creamy cheesecakes. I always look forward to Autumn (my all-time favorite season), where the harvest season brings an abundance of fresh fruits that grew all summer and are now ripe and ready to enjoy in cheesecake – one of which is pumpkin! Did you know pumpkin is considered a fruit? I didn’t realize that either until this year – making it a no brainer for me to marry these two favorites together in holy food matrimony – creating a happily amazing scrumptious, silky rich, creamy dessert ever after moment with each bite. And as a self-deemed “cheesecake connoisseur,” I feel completely confident that this is the best maple pumpkin cheesecake recipe worth sharing and possibly could also become one of your favorite annual seasonal staple desserts to make from now on.
This perfectly spiced and sweet easy maple pumpkin cheesecake recipe using the fresh fruit of fall is the sort of deliciously decadent and satisfying autumnal comfort food you want to indulge in on a crisp chilly day. Now imagine it, topped with either a warm drizzle of maple pecan or a good helping of homemade whipped cream! This is what I would describe as the ultimate comfort food one’s soul needs during this time of year. It’s a great way to celebrate the season while also thoroughly indulging the senses.
What I love about this recipe is how fun and simple it is to come together. Here’s how to make it:
1 ¼ graham cracker crumbs
¼ cup sugar (I used keto sugar in my recipe. You can’t tell the difference with regular refined sugar)
¼ butter, melted
3 (8 oz.) packages cream cheese
1 can (14 oz.) Sweetened condensed milk
1 can (15 oz.) Pure pumpkin
3 eggs
1 cup pure maple syrup, divided
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 cup (1/2 pint) whipping cream
1/2 cup chopped pecans
Heat oven to 300 degrees. Combine crumbs, sugar and margarine. Press firmly on bottom of 9” springform pan.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, ¼ cup maple syrup, cinnamon, and nutmeg. Mix well. Pour into a prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill for 2-4 hours. Drizzle with glaze. Refrigerate leftovers.
For the Pecan Glaze:
In a saucepan, combine the remaining ¾ cup maple syrup and 1 cup (1/2 pint) whipping cream. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add ½ cup chopped pecans.
For the Whipped Cream:
2/3 cups of heavy whipped cream
2 tbsp confectioners’ sugar
½ tsp pure vanilla extract
In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream on medium speed until soft peaks form – about 2 to 4 minutes. Add in the vanilla extract and sugar. Continue whipping on medium until the soft peaks form again – about 2 to 3 minutes.
Please don’t forget to tag me on Instagram and hashtag it #dosesofslowliving when you make this recipe.
