Description

This maple pumpkin cheesecake delivers a silky smooth texture with real maple flavor and no water bath required. It’s forgiving enough for beginners, impressive enough for holidays, and delicious enough to make you forget about all those cracked, weepy failures that came before.

Ingredients

Scale

1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
24 ounces (680g) cream cheese, softened to room temperature
1 cup (200g) granulated sugar
½ cup (120ml) pure maple syrup
1 cup (245g) pumpkin puree
¼ cup (60g) sour cream, room temperature
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
½ teaspoon salt
4 large eggs, room temperature
1 cup heavy cream (for maple whipped cream, optional)
2 tablespoons pure maple syrup (for maple whipped cream, optional)
½ teaspoon vanilla extract (for maple whipped cream, optional)

Instructions

Prepare the pumpkin puree: Line a fine-mesh sieve with a double layer of paper towels or a clean kitchen towel. Place the sieve over a bowl and spoon in the pumpkin puree. Let it drain for 15 to 20 minutes. Discard the liquid and set the strained puree aside.
Make the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool completely. Leave the oven on.
Prep the pan: Once the crust has cooled, wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, going up the sides about 2 inches. Place a large roasting pan or baking dish on the lower rack of your oven and fill it with about 1 inch of hot water.
Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the bowl and beaters. Add the sugar and beat for another 2 minutes until light and fluffy. Scrape again. Add the maple syrup, strained pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt. Beat on low speed until just combined. Add the eggs one at a time, beating on low speed after each addition just until the yol…
Bake: Pour the filling into the cooled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release air bubbles. Place the cheesecake on the middle rack of your oven, directly above the pan of water. Bake at 350°F (175°C) for 15 minutes. Then, without opening the door, reduce the temperature to 250°F (120°C) and continue baking for 60 to 75 minutes, until the internal temperature at the center reaches 150°F (65°C). The edges should look set and slightly …
Cool slowly: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. After 1 hour, remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen it. Let it cool completely on the counter, about 2 more hours.
Chill overnight: Cover the pan with plastic wrap and refrigerate for at least 8 hours, preferably 24.
For the maple whipped cream (optional): In a large bowl, beat the heavy cream, maple syrup, and vanilla extract until soft peaks form. Serve on top of the cheesecake.

Notes

Room temperature ingredients are crucial. Strain the pumpkin puree to remove excess moisture. The water pan on the lower rack creates steam without the risk of a soggy crust. If the cheesecake cracks, cover with maple whipped cream. For best flavor, chill for 24 hours before serving.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 22
Sodium: 380
Fat: 28
Saturated Fat: 16
Carbohydrates: 38
Fiber: 2
Protein: 8

Keywords: maple pumpkin cheesecake, fall dessert, Thanksgiving dessert, pumpkin cheesecake, maple cheesecake, no water bath cheesecake