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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
Cook Time 1 hour 10 minutes
Resting time 6 hours
Total Time 7 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

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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