For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Recipe Summary

prep:
25 mins
cook:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
12
Yield:
1 (9 inch) cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Maple Pecan Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees.

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  • Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

  • In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

  • Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

  • To serve, spoon some Maple Pecan Sauce over cheesecake.

  • Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Nutrition Facts

637 calories; protein 9.1g 18% DV; carbohydrates 45g 15% DV; fat 40.1g 62% DV; cholesterol 157.1mg 52% DV; sodium 502.5mg 20% DV. Full Nutrition
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Reviews (150)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2009
This cheesecake is awesome! I added 3 oz. more cream cheese and 1 tbsp. of vanilla. For the crust I used 1 c. graham crackers and 1/4 c. chopped pecans. I made some additional "crust" to press into the sides when the cheesecake was finished. I also cooked the crust for 10 minutes at 325 and let it cool completely before adding the cream cheese/pumkin mixture. Whenever doing a cheesecake - do a waterbath. I cooked this cheesecake in a waterbath at 325 for one hour turned the oven off and left it in there for one hour. I then chilled it overnight. Then proceeded with the maple pecan glaze. No cracks and it was completely done and very very rich. Read More
(78)

Most helpful critical review

Rating: 2 stars
12/11/2004
It was good and looked great! But it taste about the same as regular pumpkin pie. Making the carmel with the maple syrup was a good idea though I might try some adjustments to bring out more of the maple and cheese cake flavors. Read More
(3)
184 Ratings
  • 5 star values: 147
  • 4 star values: 20
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
11/30/2009
This cheesecake is awesome! I added 3 oz. more cream cheese and 1 tbsp. of vanilla. For the crust I used 1 c. graham crackers and 1/4 c. chopped pecans. I made some additional "crust" to press into the sides when the cheesecake was finished. I also cooked the crust for 10 minutes at 325 and let it cool completely before adding the cream cheese/pumkin mixture. Whenever doing a cheesecake - do a waterbath. I cooked this cheesecake in a waterbath at 325 for one hour turned the oven off and left it in there for one hour. I then chilled it overnight. Then proceeded with the maple pecan glaze. No cracks and it was completely done and very very rich. Read More
(78)
Rating: 5 stars
11/30/2005
I made this cheesecake for Thanksgiving and it was a HUGE hit! I don't like pumpkin pie and I'm not a huge fan of cheesecake either but this was so so so good. Some of the reviews complained about the baking time but I kept mine in only 10 minutes past what the recipe called for. Add a teaspoon of corn starch to the dry ingredients and it doesn't even crack! I had no problems making or adding the topping either and it was absolutely necessary for the taste!! This was the first cheesecake I've ever made myself and it just went so well! So good I'm making two for Christmas!! Read More
(45)
Rating: 5 stars
11/03/2005
I have made this cheesecake for years. I'm not allowed to my family's holiday dinners without it! I use a gingersnap crust instead of grahm crackers for a really interesting flavor. Also I don't make the walnut sauce for the top it's just too rich for my taste. Read More
(30)
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Rating: 4 stars
11/11/2005
Very good. I made this the night before and had to reheat the sauce as it thickens up quite a bit when chilled. Next time I will top the cheesecake with the sauce rather than serving it on the side...it is the best part and is essential! Read More
(20)
Rating: 5 stars
11/05/2007
This is a fabulous recipe I have used since five years ago when I bought an Eagle Brand book! I adjust the baking for a perfect level uncracked top. Put it in a 300 degree oven for one hour then turn off the oven for one more hour with the door open a crack. Wonderful! Read More
(15)
Rating: 5 stars
12/01/2005
I made this for Thanksgiving and between my husband my son and I it was gone!!! I made a subsitution though because I only had 2 packages of creamcheese. Instead at the end I folded in a pint of whipped heavy cream. It turned out really well! Read More
(14)
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Rating: 5 stars
11/08/2010
Elegant but easy dessert. Maple glaze is superb. Not a "typical" cheesecake so don't expect cheese flavor to dominate. Better flavor blending if made a few days ahead; the maple glaze can be done easily a few hours before serving. It says boil rapidly but I keep an eye on mine so it doesn't boil over (gets quite hot). This is a great variation for your Thanksgiving dessert table. Read More
(11)
Rating: 4 stars
12/10/2004
Very tasty but it seemed more like fluffy pumpkin pie than cheesecake. Definitely better than pumpkin pie but just didn't have the cheesecake taste that the Marbled Pumpkin Cheesecake (from this site) does. The topping was excellent...just be sure not to boil it too long or it will get so thick that it's impossible to spread. Read More
(10)
Rating: 5 stars
11/27/2005
Very good! Everyone at Thanksgiving loved it! Read More
(9)
Rating: 2 stars
12/11/2004
It was good and looked great! But it taste about the same as regular pumpkin pie. Making the carmel with the maple syrup was a good idea though I might try some adjustments to bring out more of the maple and cheese cake flavors. Read More
(3)
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