Description
This Pumpkin Cheesecake with Maple Whipped Cream is a rich and creamy fall dessert featuring a spiced cookie crust, smooth pumpkin cheesecake filling, and a light maple-sweetened whipped cream topping. Perfect for holidays and festive gatherings, it’s a make-ahead treat that’s both cozy and elegant.
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
Instructions
- Preheat oven to 160°C / 325°F. Line the bottom of a 23 cm / 9-inch springform pan with parchment paper.
- Make the crust: Blend biscuits, pumpkin spice, sugar, and salt into fine crumbs. Add melted butter and mix. Press into bottom and slightly up sides of pan. Bake for 10 minutes. Let cool.
- Prepare the filling: Mix cream cheese, granulated sugar, and brown sugar on low speed until smooth. Add pumpkin purée and pumpkin spice; mix to combine.
- Stir sour cream and cornstarch together, then add to the batter along with vanilla extract.
- Add eggs two at a time, mixing on low speed until fully incorporated.
- Pour the batter over the cooled crust and smooth the top.
- Place cheesecake on second lowest oven rack. On the lowest rack, place a pan of boiling water to create steam.
- Bake for about 1 hour and 20 minutes, or until edges are set and center is slightly wobbly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Chill in refrigerator for at least 6 hours or overnight.
- Whip heavy cream, maple syrup, and vanilla until medium-stiff peaks form. Spread over cheesecake just before serving.
Notes
- Use canned or thick homemade pumpkin purée—avoid watery purée.
- Make one or two days ahead for best flavor.
- Use hot knife for clean slices.
- Do not reheat; serve chilled.
- Freeze without whipped topping for up to 1 month.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 20g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
