Maple Pumpkin Cheesecake w/Maple Praline Pecan Glaze. Creamy spiced pumpkin cheesecake with a hint of maple syrup, smothered in buttery maple praline pecan sauce! This award-winning pumpkin cheesecake is for all the cheesecake lovers!
Autumn is one of my favorite seasons. I love the crisp in the air. The spectacular foliage display. All the signature fall flavors like apple, pumpkin spice, gingerbread and maple syrup.
I also love the beach in the fall. (Is that weird?)
Several years ago we spent Columbus Day weekend at my sister-in-law’s beach house just over the NH border at Old Salisbury Beach. So what’s to love about the beach in fall? Everything. Crisp cool ocean air. Gusty winds.
Miles and miles of deserted beaches to stroll. Ooey gooey s’mores by a flaming fire pit at sunset. Jeans, heavy sweatshirts, cabled scarves and chunky hand-knit wool hats.
Fall beach is definitely a different experience than summer beach, but it’s always an adventure. And breathe easy folks: I’m not one of those crazy New Englanders out swimming in the ocean in October. (You know who you are. Ha ha.)
I KNOW these people, they are my friends and neighbors! (And I dearly love them.) But you won’t catch me out in ocean water past mid-September. (Unless I’m in Bermuda. Donations accepted, TIA.)
When October and November arrive, I’m content to bundle up and savor the ocean waters from the sandy shore. With my eyes and not my toes. You’ll also find me indoors baking up a storm.
Last week I was experimenting with this delicious Maple Pumpkin Cheesecake recipe from Maple Grove Farms in St. Johnsbury, VT. We had a Sunday potluck after church and I signed up to bring a fall dessert.
I discovered this gem of a recipe in an official Vermont Maple Syrup leaflet last time we were apple picking in Vermont. So I tweaked it a bit and now I’m sharing it with you.
This Maple Pumpkin Cheesecake got a lot of attention! In fact, it went so fast I only got a tiny sliver.
The pumpkin and maple syrup combine with the warm fall spices of cinnamon and nutmeg making this the creamiest fall cheesecake ever. The cheesecake is delicious on its own. But the maple praline pecan glaze is a crowning touch and takes it to the next level!
The praline glaze is also a delicious treat spooned over ice cream or pound cake! The sauce comes together quickly on the stovetop in about 15 minutes, mostly hands-off time.
The simple graham cracker crust is no-bake and the cheesecake batter is easy to whip together. I baked this cheesecake in a hot water bath in my oven so the top wouldn’t crack. (And it didn’t. So yay, success!)
You’ll love how simple and elegant this cheesecake is. It’s really a perfect dessert for Thanksgiving too. It’s a showstopper for sure and I can’t wait to make it again!
- 1/4 cup butter, melted
- 1 1/4 cups graham crackers crumbs (the crumbs from approx. 1 sleeve of graham crackers)
- 1/4 cup sugar
- 3 - 8 ounce packages cream cheese, softened
- 1 - 14 ounce can sweetened condensed milk
- 1/4 cup pure maple syrup
- 1 - 16 ounce can pumpkin
- 3 eggs
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup maple syrup
- 1 cup heavy whipping cream
- 1/2 cup chopped pecans
- Combine melted butter, graham cracker crumbs and sugar in a small bowl.
- Press into the bottom of a 9" springform pan.
- Set aside.
- In a large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.
- Pour cream cheese batter into prepared pan.
- Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.
- Pour hot water into the outer pan around the cheesecake, until it's about halfway up the sides of the cheesecake pan.
- Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)
- Cool completely, then refrigerate for 6-8 hours before serving.
- In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.
- Bring to a boil.
- Boil rapidly 15-20 minutes, stirring occasionally.
- Cool completely.
- Add 1/2 cup chopped pecans.
- Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.
- This glaze is also delicious on ice cream and pound cake.
You may also like: Pumpkin Spice Sugared Pecans