Maple Pecan Pumpkin Cheesecake

American bakers have long turned pumpkin into creamy cheesecake when fall arrives. Maple syrup and chopped pecans give this one a woodsy sweetness and a nutty graham crust that feels pure autumn.

Serves 6 · 30 min prep · 70 min cook

Estimate for one serving

• 520 cal
• 8g protein
• 45g carbs
• 35g fat
• 3g fiber

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 3 tbsp brown sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1/2 cup pure maple syrup
• 1 cup pumpkin puree
• 1/3 cup granulated sugar
• 3 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup pecan halves for topping
• 2 tbsp additional maple syrup for glaze

Instructions

1. 1Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the exterior tightly with foil for a water bath.
2. 2Combine graham crumbs, chopped pecans, and brown sugar in a bowl. Stir in melted butter until the mixture clumps. Press firmly into the pan bottom and bake 10 minutes until golden and nutty-smelling; cool slightly.
3. 3Beat cream cheese on medium until ultra-smooth. Stream in the maple syrup and granulated sugar and beat until light and fully blended.
4. 4Mix in pumpkin puree until the color is even. Add eggs one by one on low speed, then blend in heavy cream, vanilla, cinnamon, ginger, and salt until the batter is silky and aromatic.
5. 5Pour filling over the crust and smooth the surface. Set the pan in a roasting pan and add hot water halfway up the sides.
6. 6Bake 60 to 70 minutes until the edges are firm and the center has a gentle wobble. Cool in the turned-off oven with the door ajar for 45 minutes.
7. 7Remove from water bath, cool to room temperature, then chill uncovered in the refrigerator at least 6 hours.
8. 8Just before serving, warm the extra maple syrup slightly and toss the pecan halves in it until glossy. Arrange the glazed pecans over the top of the chilled cheesecake.
9. 9Release the pan ring, slice cleanly, and serve to highlight the creamy pumpkin-maple filling against the crunchy pecan crust and topping.