Pumpkin Cheesecake with Maple Whipped Cream

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During fall I can’t stop baking with pumpkin and this Pumpkin Cheesecake with Maple Whipped Cream is no exception. This pumpkin cheesecake takes fall cheesecakes to another level and this is the best pumpkin dessert for Thanksgiving or during the holidays. There is a whole can of pumpkin purée in this cheesecake as well as pumpkin spice for lots of flavor and the maple whipped cream topping adds the perfect creamy touch to the spiced pumpkin cheesecake.

This easy pumpkin cheesecake recipe is a must bake and perfect if you want to add to your collection of holiday dessert ideas or as your Thanksgiving dessert. It is creamy, full of pumpkin flavor and topped with a delicious maple whipped cream. The pumpkin cheesecake and pumpkin spice cookie crust as well goes perfectly together.

For more fall cheesecake recipes, try Apple Crumble Cheesecake, Tiramisu Cheesecake and Chocolate Cheesecake.

WHY YOU'LL LOVE THIS PUMPKIN CHEESECAKE

• Pumpkin Cheesecake Filling: This creamy and smooth pumpkin cheesecake has a full can of pumpkin puree and pumpkin spice for lots of flavor.
• Maple Whipped Cream: The cheesecake is topped with an easy and delicious maple whipped cream.
• Ultimate Fall Dessert: This pumpkin cheesecake is ideal to make for Thanksgiving or the during the holidays.

INGREDIENT YOU'LL NEED

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham cracker crumbs then you can definitely use those instead if you want to make graham cracker crust.
• Cream cheese: It's important that it's full-fat cream cheese and it's at room- temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
• Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
• Eggs: Take the eggs out of the fridge 1-2 hours before baking.
• Pumpkin purée: Use pumpkin puree and not pumpkin pie filling.
• Pumpkin spice: Pumpkin spice is added, for extra flavor, to the crust and cheesecake filling. You can use store bought or make a homemade version. To make homemade pumpkin spice see Notes under the recipe.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Pumpkin Cheesecake with Maple Whipped Cream. This recipe needs a stand mixer or an hand electric mixer, and a 23 cm/9 in spring pan lined with baking paper.

The full recipe is down below in the recipe card.

Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.

MAKE THE CRUST

STEP 1: In a food processor, add the cookies, granulated sugar and pumpkin spice and blend it all together until fine crumbs. Add the melted butter to the food processor and blend it together with the blended cookies.

STEP 2: Add the cookie crumbs to the springform and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out. 

STEP 3: Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

MAKE THE FILLING AND MAPLE WHIPPED CREAM

STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese, granulated sugar and dark brown sugar on low speed. Add the pumpkin purée and pumpkin spice and mix until combined.

STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix until combined. Then add two eggs at a time and let it mix on low speed until combined.

STEP 3: Pour the cheesecake mixture into the spring pan and even it out. Place the cheesecake on the second lowest rack. On the lowest rack, underneath the cheesecake, place a large roasting pan and fill it with boiling water.

STEP 4: Bake for 1 hour and 10-15 minutes. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Before letting it completely cool down in the fridge.

STEP 5: When ready to serve, place the cheesecake on a serving plate and whip the maple whipped cream until medium stiff peaks. Add it on pumpkin cheesecake and dust it with a little bit of pumpkin spice.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

HOW TO STORE THE PUMPKIN CHEESECAKE

Store the Pumpkin Cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 3 days.

If You Love This Recipe, You Should Try These Fall Recipes

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Pumpkin Cheesecake with Maple Whipped Cream

During fall I can’t stop baking with pumpkin and this Pumpkin Cheesecake with Maple Whipped Cream is no exception. This pumpkin cheesecake takes fall cheesecakes to another level and this is the best pumpkin dessert for Thanksgiving or to make during the holidays. The maple whipped cream topping adds the perfect creamy touch to the spiced pumpkin cheesecake.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting time 6 hours hrs

Total Time 7 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Equipment

• 23 cm / 9-inch spring pan
• 30 cm /12 inch cake pan optional for the water bath

Ingredients

  

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PUMPKIN SPICE COOKIE CRUST

• 250 g digestive or graham crackers
• 1 teaspoon pumpkin spice (See notes below to make your own)
• 2 tablespoon granulated sugar
• A pinch of salt
• 75 g butter

PUMPKIN CHEESECAKE

• 800 g full fat cream cheese room temperature
• 100 g granulated sugar
• 50 dark brown sugar
• 425 g (1 can) pumpkin puree (not pumpkin pie filling)
• 2 ½ teaspoon pumpkin spice (See notes below to make your own)
• 100 g sour cream 14-18% room temperature
• 2 ½ tablespoon cornstarch
• 2 ½ teaspoon vanilla extract
• 4 large eggs room temperature

MAPLE WHIPPED CREAM

• 250 ml heavy cream
• 1 tablespoon maple syrup
• ¼ teaspoon vanilla bean paste

Instructions

 

PUMPKIN SPICE COOKIE CRUST

• Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Release the ring of a 23 cm/8 inch springform and add a piece of parchment paper on the bottom plate. Place the ring on top and close it over the parchment paper.
• In a food processor, start by blending the cookies, granulated sugar, pumpkin spice and a pinch of salt and blend it all together until a fine sand-like texture. Melt the butter and add the melted butter to the food processor. Blend it together with the blended cookies.
  250 g digestive or graham crackers, 1 teaspoon pumpkin spice, 2 tablespoon granulated sugar, A pinch of salt, 75 g butter
• Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
• Bake it for 10 minutes. Let it cool down while making the cheesecake filling. Keep the oven turned on.

PUMPKIN CHEESECAKE

• With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese, granulated sugar and dark brown sugar for 1 minute on low speed. Then add the pumpkin puree and pumpkin spice and let it mix for 1 minute on low speed or until incorporated.
  800 g full fat cream cheese, 100 g granulated sugar, 50 dark brown sugar, 425 g (1 can) pumpkin puree, 2 ½ teaspoon pumpkin spice
• In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.
  100 g sour cream 14-18%, 2 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
• Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  4 large eggs
• Pour the cheesecake batter into the springform.
• Boil water in a kettle. Place the cheesecake on the second lowest rack. Then on the lowest rack, underneath the cheesecake, place a roasting pan and fill it with the boiled water.
• Bake for 1 hour and 10-15 minutes.
• Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobble in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
• Finally, place it in the refrigerator and let it set for at least 6 hours, preferable overnight before eating.

MAPLE WHIPPED CREAM

• When ready to serve, place the cheesecake on a serving plate and whip the maple whipped cream until medium stiff peaks. Add it on pumpkin cheesecake and dust it with a little bit of pumpkin spice.
  250 ml heavy cream, 1 tablespoon maple syrup, ¼ teaspoon vanilla bean paste

Notes

Make your own pumpkin spice:

Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.

Keyword cheesecake, maple syrup, pumpkin, pumpkin spice, whipped cream

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