Maple Pumpkin Cheesecake
For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.
For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.
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
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.
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!!
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.
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!
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!
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!
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.
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.
Very good! Everyone at Thanksgiving loved it!
This was a hit with my guests. I had to cook it a bit longer that the recipe called for.
This is my "special" Thanksgiving Cheesecake recipe. Leftover glaze is great on waffles or ice cream.
Delicious! To make this low carb, I made this without the crust and without the topping. I replaced the sweetened condensed milk with 1 cup evaporated milk + 1/2 cup Splenda baking mix--heat until sugar dissolves. I doubled the spices and baked in 4 ramekins..will definitely make again.
I was the star at last year's Christmas gathering when I brought this cheescake. People couldn't stop talking about how wonderful it was!
This was nice for a change and very pretty, but I think overall I would just prefer plain old fashioned pumpkin pie! As someone else said the texture is silkier and kind of like a mousse, and the maple flavoring is a nice touch... At a potluck with about 60 people present I heard one person comment "this is truly DIFFERENT than plain pumpkin pie!", and there WERE some leftovers... but the pumpkin pie there was gone... LOL
We love this recipe! We use gingersnaps instead of graham crackers and it gives it a great flavor. Our cheesecakes also sit in the fridge overnight which is great for the holidays because you don't have to make it the day of. we have even made it two days ahead with no detriment.
This is an awesome cheesecake recipe.
I made 2 of these pies for thanksgiving, one I brought to dinner and one I left at home for my slightly less social roommate. Everyone at dinner LOVED it and, even though it is a pretty rich pie, my roommate ATE THE WHOLE PIE IN ONE DAY!! He said he tried to save me a slice but just couldn't do it! Really great recipe!
I have been making this for years now and it has fast become a family holiday favorite. It is the BEST.
I make this recipe every year for Thanksgiving and Christmas and I haven't had one bad review...my boyfriend who even hates and I mean HATES regular cheesecake says its not bad...Thats got to mean something ^_^...AWESOME Recipe
This was SOOOO yummy! It wasn't difficult at all to make and it tasted just like a pumpkin pie only lighter. Really, really good. I will now probably make this my "regular" at Thanksgiving instead of the pie. And because it has the pecans in the sauce, it's like having your pecan pie too. I promise you WON'T be disappointed in this cheesecake! Really, really good.
This was fantastic. It did need to cook a little longer than stated. I will make again.
my family just loves this cheesecake!! I almost had heart failure when I found out my husband threw it away by accident.. but thankfully for this website I have found it again. The only thing I found different is that my old recipe said that you could use 9x13 pan instead of springform pan.. I just may have to try it.
I made this last year and it was possibly the best thing I've ever eaten! I poured the glaze over the top after the cheesecake had cooled and it hardened into a fabulous, chewy layer. Such a nice texture contrast to the luscious cheesecake. I'm making four of these this year for friends.
Absolutely Amazing! I have never made a cheesecake before and I will make this one again for sure, it was SOOOO good. I followed the recipe exactly and it turned out perfectly!!!
Freezes extremely well. Pour the cooled glaze over the cooled cheesecake. Freeze the cheesecake. Defrost in room temperature before serving. You may also freeze single servings: slightly freeze the cheesecake. Cut into serving size slices. Put cheesecake back in freezer. When fully frozen, separate each slice and wrap them individually.
Excellent reciepe ....... yummy
This will be a family favorite for years to come. I'm a beginner baker and I'm happy to say the only change I made was baking it for 8-10 min. longer than the recipe called for and also added the cornstarch and got no cracking to speak of mine came out picture perfect and was very easy...even for a beginner like me!
Wow!!! I made this for my hubby's birthday. This is my new Pumpkin Pie recipe - loved the pumpkin flavor and the maple topping is wonderful!
I make this every year for Halloween and then I lost my recipe, which I found in a little commercial recipe book, . I am glad to have found it on here. It usually makes a couple of cheesecakes.
This cheesecake was delicious. I opted not to use the glaze. The cheesecake was a huge hit with my co-workers.
I made this for a christmas party. It turned out great. The only change I did was add 1/2 tsp of pumpkin pie spice. I thought the cake had plenty of flavor. I put a pan of water under the cheese cake during cooking and then make sure to cut around the edges when the cake was done so it didn't crack. I also let it cool on the counter for quite a while before refridgerating.
LOVE LOVE LOVE this!!!!! I am not a fan of pumpkin but this is amazing!! My nieces who are 7 and 4 kept asking for more! Great recipe! The only thing was when I did the glaze it did not come out. I dont know what I did wrong?? Other than that it was perfect! I did the recipe just as said!
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.
Absolutely Delicious! My family loves it. It is very rich though, small slices are all you need! Thanks for sharing!
I am a terrible baker. I used pre-made nilla wafer pie crusts, but the mix and glaze are out of this world. This is one of the very few recipies that I don't need to modify to taste, and it is a huge crowd pleaser. WONDERFUL!!!!
I made this for thanksgiving one year was asked to make it again the next year. fairly easy to make. the glaze is a bit to sweet for me though i use whipped cream instead asked to make it again third year in a row now 2010
Made this recipe, very slightly tweaked, for a class in culinary school and got rave reviews from all the chefs. Tip: adding 1 tsp of cornstarch can help to keep your cheesecake from cracking! For my crust, I used some day old Lebkuchen (German ginger-molasses cookies), but crushed gingersnaps would work well, also. I also added some vanilla bean-infused bourbon to the cheesecake and the glaze - I am a Kentucky girl, after all! I needed a little bit more cooking time because of the extra liquid I added.
I have made this every Thanksgiving for the past 10 years. Everyone loves it.
This was pretty good except I think I needed to roast the pecans first to get the perfect flavour. The end results really do look like this was professionally made!
All I have to say is "Goodbye Basic Pumpkin Pie"!! This was so good!! And it has a great presentation! My family couldn't believe I made it!! It looks like the expensive specialty cheesecake! This will be a holiday tradtion from now on!!!
I made this cheesecake for Thanksgiving this year. I did add a few extra spices as many reviews suggested and I think if I were to make it again I would follow the recipe exactly. The extra spices made it too much like pumpkin pie in my opinion. The glaze was to die for. I thought it was good (considering I HATE ppumpkin pie and don't like cheesecake), but I did not recieve the compliments that I thought I would. It was very rich and everyone seemed to think it was "good". I may try a plain cheesecake and use this glaze (I could eat it out of a bowl on it's own;).
I'm giving this recipe 4 out 5 stars because I just needed to use the cheesecake filling part of the recipe.You really couldn't taste the maple syrup,so I wouldn't suggest using this recipe if you're looking for a maple taste. Other than that it turned out great! Next time I'll try the maple glaze.
Very Good Cheesecake!! Enjoyed making it for my family and friends, wish it were a little sweeter!
Excellent recipe! Everyone loved it. To put my own spin on the crust I used ginger snap cookies instead of graham crackers.
There is a lot of negative comments about this. Mine came out perfect, no cracks. I am wondering if maybe people are opening the oven. If you aren't using a water bath you CANT open the oven while cooking. At the end, turn off the heat, leave in oven with door cracked. Do not remove for at least an hour. Then remove and let cool to room temp before putting in fridge
I love any kind of cheesecake but this one is my favorite! I followed the recipe as is and it turned out great. It did crack a bit but the glaze covered it up.... I took this to a thanksgiving dinner and everyone loved it!
made this recipe for thanksgiving and it was a spectacular hit! I didn't change a thing about the recipe, except for toasting the nuts in a dry pan before adding them to the glaze....roasting the nuts brings out the natural nutty flavour of the pecans. Would make this again times 100!
tastes like a creamy pumpkin pie - not really all that great and plan on about 3 hours for baking not the 1.25 that the recipe calls for will not make again
This is THE BEST Cheesecake we have ever had!! I am a celiac & this recipe is wonderful! My young friend (11)who is also celiac loves it too!! Thank you so much for sharing!! Being Celiac means we cannot tolerate wheat,rye, oats & barley in anything.
I recently made one of these for Thanksgiving dinner with the inlaws. Everyone went absolutely nuts over it. Nuts! I almost felt bad that most of the other desserts other people brought remained barely touched if at all. This was all the rage. Weeks later they are still asking me about it. I did not put nuts on mine and using a heavy whipping cream for the maple glaze made all the difference. Add some Cool Whip extra creamy topping and you may end up getting mobbed.
I would give it 4.5 because I don't like pumpkin. But quite foolproof recipe. I think I overbaked a bit, yet, tasted great! Pumpkin cheesecake can't taste better :-)
You must bake and cool the crust before adding the filling otherwise the crust is so soggy you don't even know it is there!
I made this cheesecake for thanksgiving, I don't even like pumpkin, but I couldn't stop eating this. I will definitely be making this again for Christmas. Very easy to amke as well.
Made this a few days ago and it was amazing. This may very well have become my go to cheesecake.
This is a great cheesecake to have at Thanksgiving inplace of a pumpkin pie. I made it without the glaze, because some of my family don't care for nuts. My husband even asked me to make this for his boss.
Absolutely superb! Made this for the first time a couple of years ago and it was a hit then. Decided to give it another try and it came out perfectly! As another reviewer suggested I did put an oven safe dish with water in the oven with the cheese cake as it cooked. No cracks! Also its a good idea to use a knife around the edges of the cheese cake to separate it from the springform pan so that when it shrinks a tad it won't crack. Excellent recipe! Not for diabetics though!
Great recipe! I made this yesterday for dessert, and although my family claimed to be full after a massive turkey dinner, they inhaled this cheesecake.
Eh. Will not make again. I used a premade crust, just because it was easier. The cheesecake itself was okay, but the sauce on top was horrible. I made it according to the directions, etc, but I didn't care for it at all. I'm looking for a new recipe.
This is one tasty chesscake!! Easy to make and I always get compliments every time I make it!! DELICIOUS!
Loved it!! My Mom gave it high praise and said she thought it was as good as the Cheesecake Factory's pumpkin cheesecake. I used Ginger Snaps instead of Graham crackers as was suggested in the reviews and doubled the Maple Pecan Glaze. Everything turned out beautifully except my glaze didn't thicken to my liking so I added some corn starch. Will definitely make this again!
I made this recipe for a word a party. It was a huge hit. Everyone loved it, including me!!!!! The glaze was an extra special touch. Very rich and very gooooood!!!!
I used low-fat cream cheese with great success. I will also explore ways to minimize cracking (which is covered by sauce, which is nice) next time, but for a first-time effort, I was pleased. Ran out of graham cracker crumbs so substituted plain "vanilla" type cookies. Worked great.
I made this last night as a test recipe before serving it for Thanksgiving. It was easy to make and had a much lighter and creamier taste then pumpkin pie. The praline topping is fantastic. I had no problem with the cooking time. I give this 5 stars!!
Fabulous. We have this over the holidays. Very easy to make.
Fantastic recipe! I have made this no less than 5 times. This gets rave reviews from anyone whose ever eaten it. It has a very pronounced pumpkin taste so if you'd rather have this instead of a pumpkin pie, you'd be all set with your pumpkin indulgence for the holiday. The topping does require a little watching as it sometimes takes awhile for it to thicken up. It's best to pour the topping when it's cooled a little into a plastic container; then when you arrive for dinner just warm it in the microwave and allow guests to add themselves. Another suggestion: Put a little oven proof dish filled with water in the oven when baking the cheesecake. This prevents it from cracking. This dessert will make you look good :)
Awesome!!! Followed recipe exactly and is delicious. I was a bit leery of the raisins but sweetness compliments the maple perfectly. Be sure to use real maple syrup. It is expensive but so worth it!!
Wow! this is so decadent! absolutely one of the best deserts! turned out just perfect sauce and all:)
Absolutely delicious!! I used walnuts instead of pecans only because that was all I had, but other than that, I made this exactly as written. It was a huge hit at Thanksgiving!! I will definately be making this again and again.
This was very good and VERY rich and dense. Mine cracked, but the topping covered it up.
I didn't change a thing! Everyone raved!
This was fantastic! That maple glaze is totally worth making. Because there's pumpkin in the mix, this easy cheesecake is more resistant to cracking and you don't have to do the crazy water bath or anything. And if it does crack a little, it's going to get covered up by the glaze anyway. The spice blend is just right and it's not overly sweet. Rich, but not cloyingly so. I don't like graham crackers, so I used pulverized crumbs from Cinnabon cereal. The flavor was perfect, although, next time, I wouldn't add as much sugar since the cereal already has a lot. We also didn't add nuts because of allergies and they were not missed. This is a total keeper recipe!
I made with sweet potato bc my family is not big on pumpkin and it ended up being an acquired taste, I guess, some liked it, but it wasn't one of my favorites. The topping was extremely difficult to eat, cut and work with.
For an interesting twist, I add white chocolate chips. It's a huge hit anytime of the year! Also for easy transport, I use the pre-made graham cracker crusts w/the lids. It usually fills about 3 of them.
This is always a fave at our family gatherings. It is suprisingly light and tastes amazing!! I didn't do the glaze but did homemade whipped cream instead. Fantastic!!
The texture was extremely mushy (not like cheesecake AT ALL) I even baked it longer than what I was supposed to. One comment on this website said to add cornstarch so it would not crack, which I did and it still cracked. The sauce was very runny and never thickened. It did have a great flavor and definitly smelled fantastic coming out of the oven, but I would never make this again - what a mess!!!
wonderful topping. It perfectly complemented the cheesecake
Sooooooo good. The best dessert at Thanksgiving!
This is the first cheesecake I've ever made -- it was very easy to make, and very yummy. Next time I make it, I will bake it a little longer though - the 1 hour 15 min cook time I think was a little off. Lots of smiles from this one!!!
It was amazing, whole family loved it!
I made this two years ago for Thanksgiving. Last year I wanted to try a different pumpkin dessert. My & my husbands’ family was not pleased! So, tonight I'll be preparing this cheese cake for tomorrow's Thanksgiving feast. It is FANTASTIC!!
I brought this cheesecake to a Thanksgiving dinner and everybody raved about it! I am glad that it worked out!
Easy and very rich. Yeah, mine cracked, but whatever--there's a topping, so really, who cares? I tasted the pumpkin and while I supposed there is some pumpkin pie flavor in this, I don't agree that pumpkin pie is basically what it is. It's very creamy, texture is different, and you can play around with this to make it more to your taste. I used a mixture of cookie crumbs and chocolate graham crackers in the crust and it worked out beautifully. I had to bake an hour and 30 minutes at 350 for this to be done. Thanks for the recipe!
I made this for thanksgiving yesterday, it was wonderful. I rotate pumpkin cheesecakes in the fall and this was one of the best! It cooled the glaze and then spread it on top of the cheesecake about 2 hrs. before serving. The baking time was fine for me, though I may add more maple to the cheesecake next time around.
This is quite tasty! The glaze made this just wonderful! I made the glaze and then poured it over the top of the cheesecake. Also, I don't have a spring-form pan, so I made this in a deep die pie plate and had quite a bit of leftover filling, so be aware of that. I used some of it in pancakes, which was great.
I followed the recipe, except for the graham cracker crust, I used chocolate graham crackers instead of the plain ones. Gave it a little more flavor. I also left the syrup and nuts on side, so that everyone can put there own on. Would definitely make it again.
This was the most decadent delicious cake I have ever made. It was a hit and turned out beautifully! I used candied pecans in the sauce and it was awesome! Kids and adults asked for more then one serving of this and it was still good for several days after baking. Awesome, awesome, awesome!!!
I have made this recipe every thanksgiving and Christmas for the last 7 years, theres never any leftovers! I don't always add the nuts and usually I make the graham cracker crust go up farther on the sides of the cheesecake pan, but thats because I really like the graham cracker crust lol. Other than that, perfection!
I received so many raves for this cheesecake! Everyone went crazy over it! I used reduced fat cream cheese (all I had on hand) and kept everything else the same. It was light and creamy a wonderful recipe, thanks!
Loved it! Did learn it's better to add drizzle to each serving rather than the whole. It's a mess otherwise
I served this cake on Thanksgiving. Lets just say ,thank goodness i took a sliver of it early in the morning. Poor cake , didn't even have a chance.Also i skipped the sauce and put prailenes on top. Yummmm.
Easy to make!Tates SO GOOD! I am having people request that I make 3 of them for Christmas this year. I really do not like chesscake or pumpkin but when I bit into a slice it was so good!
Amazing or as my boyfriend and family say "a little slice of heaven". I have made this pie for Thanksgiving and company potlucks and have had rave reviews. I am now expected to make it for Thanksgiving every year. The only thing I change is adding about 1/3 a cup of maple syrup in the pie to add more maple flavor. This is definitely my favorite pumpkin cheesecake!
I had enough of the pumpkin taste before finishing this. Might not use as much next time. I cooked it a little longer than required, but still seems like it needed more but didn't realize that until it was cooled down and cut. Wonder if the cut pieces could have been put in the microwave for a few seconds.
This was an amazing dessert! Such a nice change from pumpkin pie, while still tasting like 'thanksgiving'. The only reason I gave it four stars was because the crust didn't really work for me. Maybe it needed to be thicker? I used the suggestions offerend in another comment on making this low carb (I'm dealing with gestational diabetes and need to watch my sugars) and it worked out well.
Fantastic!!! It was the first cheesecake I'd ever made and had rave reviews from family & friends!
i made this formy class projectandigot an aplus because it was so gud