Maple Pecan Pumpkin Cheesecake Recipe

Name: Maple Pecan Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 13 pecan shortbread cookies, crumbled (about 1 3/4 cups); 2 tablespoons butter, melted; 1/2 cup chopped canned pecans; Cheesecake filling; 3 (8 ounce) packages cream cheese, softened; 1 1/4 cups packed brown sugar; 1 (16 ounce) can solid pack pumpkin; 2 eggs; 2/3 cup canned evaporated milk; 2 tablespoons cornstarch; 1 1/2 teaspoons maple flavoring; 1/2 teaspoon ground cinnamon; Topping; 1/2 cup chopped canned pecans; 1/4 cup packed brown sugar; 2 tablespoons butter, melted; 1/4 teaspoon maple flavoring

Servings: persons

Crust
13 pecan shortbread cookies, crumbled (about 1 3/4 cups)
2 tablespoons butter, melted
1/2 cup chopped canned pecans
Cheesecake filling
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (16 ounce) can solid pack pumpkin
2 eggs
2/3 cup canned evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons maple flavoring
1/2 teaspoon ground cinnamon
Topping
1/2 cup chopped canned pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

1
Heat oven to 350u00b0F.
2
For Crust: Mix the cookie crumbs and butter until uniformly moistened. Press onto the bottom and 1-inch up the sides of a 9- or 10-inch springform pan; sprinkle with pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.
3
For Cheesecake Filling: Beat the cream cheese and brown sugar until creamy in large bowl of an electric mixer at medium speed. Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Pour into the prepared crust. Bake in the oven for 55 minutes or until the edge is set.
4
For Topping: Combine pecans, brown sugar, butter and maple flavoring. Sprinkle over the surface of cheesecake. Return the cheesecake to 350u00b0F oven for 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.

3231

kcal

Calories

297

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust, 13 pecan shortbread cookies, crumbled (about 1 3/4 cups), 2 tablespoons butter, melted, 1/2 cup chopped canned pecans, and more.

Yes, Maple Pecan Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Pecan Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions