Delicious pumpkin pie cheesecake recipe with a maple pecan glaze. Easy holiday recipe idea for your next family gathering.
When I was about 7 months pregnant with my oldest, I had the worst (and best) cheesecake cravings. I remember my hubby surprising me with a mini platter of 8 different cheesecakes all with their own toppings. This cheesecake platter was supposed to be shared.
I didn’t share.
Instead I took bites out of every one and decided which ones were the best.
Follow me on…
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The moral of the story is that you shouldn’t expect a pregnant mama to share and I also had huge cravings for clementines. So it evened out.
But before we get too far along, let’s start off by being clear that this is more like a pumpkin pie than a cheesecake. We’ll be baking this in a pie dish and not a springform pan, and we won’t be doing a water bath in the oven.
This recipe has the creamy-ness of a cheesecake with all the pumpkin and spices that you’d expect in a pumpkin pie.
All while being a bit easier and less fussy.
PUMPKIN PIE CHEESECAKE RECIPE
Ingredients
Filling-
- 1 ½ packages cream cheese- 8 oz. each (softened)
- 1 cup sour cream
- 1 cup canned pumpkin
- ¼ cup maple syrup
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 2 eggs
- pinch salt
Graham cracker pie crust-
- 6 rectangle sheets of Graham crackers (¾ cups)
- 3 TBS melted butter
- 2 TBS sugar
Maple glaze topping-
- ½ cup maple syrup
- ½ cup whipping cream
- ¼ cup chopped pecans
- serve with whipped cream
This recipe makes one 9 inch pie
MAKE THE PIE CRUST
For this recipe we’ll be doing a Graham cracker crust. Using a food processor place 6 rectangle (¾ cups) Graham crackers and pulse into pieces. Add 3 TBS melted butter and 2 TBS sugar.
Press around the bottom and sides of the pie plate.
Bake at 325° for 10 minutes.
*Note- You can also place the crackers in a ziplock bag and crush with a rolling pin.
PUMPKIN PIE CHEESECAKE FILLING
With a KitchenAid or an electric hand mixer, beat together 1 ½ packages of softened cream cheese, 1 cup of sour cream, 1 cup pumpkin, ½ cup maple syrup, 1 tsp. cinnamon, 1/2 tsp. nutmeg and a pinch of salt.
Scrape down the sides to make sure all of the cream cheese is incorporated.
Slowly beat in the two eggs one at a time.
Pour into a 9 inch baking dish.
BAKE
Preheat the oven to 325° and bake approximately 45-55 minutes. The pie should have a slight giggle to the middle without being soupy.
Crake the door to the oven and allow to cool inside the oven for an additional 30-40 minutes.
Once fully cooled, transfer to refrigerator and chill for at least 3-4 hours and up to 24 hours.
*Note- While the cheesecake is baking it’ll puff up. It’s important that you allow it to cool in the oven as the change in temperature can cause the pie to sink.
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MAPLE GLAZE PECAN TOPPING
In a sauce pan combine ½ cup maple syrup and ½ cup whipping cream. Bring to a boil. Reduce to a simmer and allow to thicken for 15-20 minutes stirring occasionally. Stir in ¼ cup chopped pecans.
Add to pie upon serving and top with whipped cream or cool whip.
CRACKS IN THE CHEESECAKE
Traditionally, cheesecake is baked in a water bath (A.K.A. bain marie). The bath allows the cheesecake to cook gently and evenly while the steam helps prevent it from drying out and cracking.
Since this is a little bit more of a no fuss pumpkin pie cheesecake, we skipped the water bath altogether. If you begin to see cracks form and it’s close to the end of the timer, turn off the oven and crack the oven door to begin the cool down stage.
By allowing it to cool in the oven it helps prevent the pie from deflating or cracking further.
If you do happen to get a crack just know that it can always be covered with the maple glaze topping and a bit of whipped cream. It’ll still taste amazing.
LEFTOVERS
Store leftovers covered in the refrigerator up to 5 days.
Cheesecake can be intimidating but with the same ingredients as a cheesecake mixed with it being more of a pie, this is a great way to get the flavor we love without the extra steps.
Maybe next time we’ll tackle the real thing, but for now this is the perfect alternative.
Happy Baking! ~Sara
Pumpkin Pie Cheesecake
Ingredients
- 1 ½ packages cream cheese (8 oz each)
- 1 cup sour cream
- 1 cup 100% canned pumpkin
- ¼ cup maple syrup
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 2 eggs
- pinch salt
Graham cracker crust
- 6 rectangle sheets of Graham crackers (3/4 cups)
- 3 TBS melted butter
- 2 TBS sugar
Maple Glaze Topping
- ½ cup maple syrup
- ½ cup whipped cream
- ¼ cup chopped pecans
Instructions
Graham Cracker Pie Crust
- Using a food processor place 6 rectangle (¾ cups) Graham crackers and pulse into pieces. Add 3 TBS melted butter and 2 TBS sugar.
- Press around the bottom and sides.
- Bake at 325° for 10 minutes.
Pumpkin Pie Cheesecake
- With a KitchenAid or an electric hand mixer, beat together 1 ½ packages of softened cream cheese, 1 cup of sour cream, 1 cup pumpkin, ½ cup maple syrup, 1 tsp. cinnamon, 1/2 tsp nutmeg and a pinch of salt.
- Scrape down the sides to make sure all of the cream cheese is incorporated.
- Slowly beat in the two eggs one at a time.
- Pour into a 9 inch baking dish.
- Bake approximately 45-55 minutes. Pie should have a slight giggle to the middle.
- Crake the oven door and allow to cool in the oven for an additional 30-40 minutes.
- Once fully cooled, transfer to refrigerator and chill for at least 3-4 hours and up to 24 hours.
Maple Glaze Pecan Topping
- In a sauce pan combine ½ cup maple syrup and ½ cup whipping cream. Bring to a boil. Reduce to a simmer and allow to thicken for 15-20 minutes stirring occasionally. Stir in ¼ cup chopped pecans.
- Add to pie upon serving and top with whipped cream or cool whip.
Notes
Nutrition
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