Maple Pumpkin Cheesecake Recipe

Name: Maple Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (625 mL) graham cracker crumbs; 1 tsp (5 mL) ground ginger; 1/3 cup (75 mL) unsalted butter, melted; 5 packages (each 8 oz/250 g) cream cheese, softened; 1 cup (250 mL) sour cream; 2 1/4 cups (550 mL) granulated sugar; 6 eggs; 1 cup (250 mL) pumpkin puree (not pie filling); 1/2 cup (125 mL) all-purpose flour; 1/2 cup (125 mL) pure maple syrup; 1 tbsp (15 mL) ground cinnamon; 1/2 tsp (2 mL) freshly grated nutmeg; 1/4 tsp (1 mL) ground allspice; 3 tbsp (45 mL) freshly squeezed lemon juice; 1 tbsp (15 mL) vanilla extract; Classic Whipped Cream Topping; 10-inch (25 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Servings: persons

2 1/2 cups (625 mL) graham cracker crumbs
1 tsp (5 mL) ground ginger
1/3 cup (75 mL) unsalted butter, melted
5 packages (each 8 oz/250 g) cream cheese, softened
1 cup (250 mL) sour cream
2 1/4 cups (550 mL) granulated sugar
6 eggs
1 cup (250 mL) pumpkin puree (not pie filling)
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) pure maple syrup
1 tbsp (15 mL) ground cinnamon
1/2 tsp (2 mL) freshly grated nutmeg
1/4 tsp (1 mL) ground allspice
3 tbsp (45 mL) freshly squeezed lemon juice
1 tbsp (15 mL) vanilla extract
Classic Whipped Cream Topping
10-inch (25 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1
Preheat oven to 350F (180C)
2
Crust: In a bowl, combine graham cracker crumbs, ginger and butter.
3
Press into bottom of cheesecake pan and freeze.
4
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes.
5
Add eggs, one at a time, beating after each addition.
6
Fold in pumpkin, flour, maple syrup, cinnamon, nutmeg, allspice, lemon juice and vanilla by hand.
7
Pour over frozen crust, smoothing out to sides of pan.
8
Bake in preheated oven until top is light brown and center has a slight jiggle to it, 60 to 75 minutes.
9
Let cool in pan on a wire rack for 2 hours.
10
Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
11
Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe a ribbon around border, if desired.
12
Variation:
13
Fold 1 cup (250 mL) chopped hazelnuts into the filling for a crunchy texture.

3163

kcal

Calories

224

Fat

169

Carbs

126

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 1/2 cups (625 mL) graham cracker crumbs, 1 tsp (5 mL) ground ginger, 1/3 cup (75 mL) unsalted butter, melted, 5 packages (each 8 oz/250 g) cream cheese, softened, and more.

Yes, Maple 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 Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions