Name: Pumpkin Cheesecake With Maple Whipped Cream
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 8 h
Cuisine: American
Ingredients: For the crust:; 250 g digestive biscuits or graham crackers; 1 teaspoon pumpkin spice; 2 tablespoons granulated sugar; A pinch of salt; 75 g butter, melted; For the filling:; 800 g full-fat cream cheese, room temperature; 100 g granulated sugar; 50 g dark brown sugar; 425 g pumpkin purée (1 can, not pie filling); 2½ teaspoons pumpkin spice; 100 g sour cream, room temperature; 2½ tablespoons cornstarch; 2½ teaspoons vanilla extract; 4 large eggs, room temperature; For the maple whipped cream:; 250 ml heavy cream; 1 tablespoon maple syrup; ¼ teaspoon vanilla bean paste or vanilla extract

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I love baking with pumpkin as soon as fall arrives, and this pumpkin cheesecake with maple whipped cream is one of the desserts I make every year. I prepare it with a full can of pumpkin purée, warm pumpkin spice, and a creamy cheesecake base that always turns out smooth and rich. I finish it with a lightly sweetened maple whipped cream that balances the spices perfectly. This cheesecake feels festive, comforting, and ideal for holidays or special occasions. Pumpkin Cheesecake With Maple Whipped Cream

Why You’ll Love This Recipe

I love how rich and creamy this cheesecake turns out while still tasting light and balanced. I use real pumpkin purée for deep fall flavor and pumpkin spice for warmth without overpowering the cheesecake. The cookie crust adds a slight crunch, and the maple whipped cream gives a soft, airy finish. I also enjoy that this recipe can be made ahead of time, which makes it perfect for busy holidays.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Pumpkin spice cookie crust
250 g digestive biscuits or graham crackers
1 teaspoon pumpkin spice
2 tablespoons granulated sugar
A pinch of salt
75 g butter, melted

Pumpkin cheesecake filling
800 g full-fat cream cheese, room temperature
100 g granulated sugar
50 g dark brown sugar
425 g pumpkin purée (1 can, not pumpkin pie filling)
2½ teaspoons pumpkin spice
100 g sour cream, room temperature
2½ tablespoons cornstarch
2½ teaspoons vanilla extract
4 large eggs, room temperature

Maple whipped cream
250 ml heavy cream
1 tablespoon maple syrup
¼ teaspoon vanilla bean paste or vanilla extract

Directions

I start by preheating my oven to 160°C / 325°F and lining the bottom of a 23 cm / 9-inch springform pan with parchment paper.

To make the crust, I blend the biscuits, pumpkin spice, sugar, and salt until they form fine crumbs. I add the melted butter and mix until everything is evenly combined. I press the mixture firmly into the bottom and slightly up the sides of the pan. I bake the crust for 10 minutes, then let it cool while keeping the oven on.

For the filling, I mix the cream cheese, granulated sugar, and brown sugar on low speed until smooth. I add the pumpkin purée and pumpkin spice and mix just until combined. In a small bowl, I stir the sour cream and cornstarch until smooth, then add it to the batter along with the vanilla extract. I add the eggs two at a time, mixing on low speed until fully incorporated.

I pour the cheesecake batter over the cooled crust and smooth the top. I place the cheesecake on the second lowest rack of the oven. On the lowest rack, I place a large pan filled with boiling water to create steam while baking. I bake the cheesecake until the edges are set and the center still has a gentle wobble.

When the baking time is done, I turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for one hour. After that, I transfer it to the refrigerator and chill it for at least 6 hours, preferably overnight.

Before serving, I whip the heavy cream with maple syrup and vanilla until medium-stiff peaks form. I spread the whipped cream over the chilled cheesecake just before slicing.

Servings And Timing

I usually cut this cheesecake into 12 slices.
Preparation time is about 45 minutes.
Baking time is approximately 1 hour and 20 minutes.
Cooling and chilling time is at least 6 hours.
Total time is around 8 hours.

Variations

I sometimes use graham cracker crumbs instead of digestive biscuits for the crust. When I want extra sweetness, I add a drizzle of caramel sauce on top of the maple whipped cream. I also like increasing the pumpkin spice slightly for a stronger spiced flavor.

Storage/Reheating

I store this cheesecake covered in the refrigerator or in an airtight container for up to 3 days. I always serve it chilled and do not reheat it, as the texture is best when cold.

FAQs

Can I Make This Cheesecake Ahead Of Time?

I often make this cheesecake one or two days in advance. I find the flavor improves after chilling overnight.

Can I Use Fresh Pumpkin Purée?

I can use fresh pumpkin purée, but I make sure it is thick and not watery so the cheesecake sets properly.

How Do I Know When The Cheesecake Is Done?

I gently shake the pan and look for a slight wobble in the center while the edges remain set.

How Do I Get Clean Slices?

I run a sharp knife under hot water and wipe it dry between each slice.

Can I Freeze This Cheesecake?

I freeze the cheesecake without the whipped cream topping. I wrap it well and freeze it for up to one month, then thaw it overnight in the refrigerator.

Conclusion

I love how this pumpkin cheesecake with maple whipped cream brings together creamy texture, warm spices, and a light, sweet topping. It’s a dessert I enjoy making every fall and one I’m always happy to serve for holidays or special gatherings.