Best 9 Maple Pumpkin Cheesecake Wmaple Pecan Glaze Recipes

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Are you craving a dessert that captures the essence of fall? Look no further than the maple pumpkin cheesecake with maple syrup glaze! This decadent treat combines the comforting flavors of pumpkin and maple, creating a symphony of flavors that will tantalize your taste buds. The creamy cheesecake filling, infused with pumpkin puree and warm spices, rests on a golden brown crust made from crushed gingersnaps orgraham crackers. Topped with a luscious maple syrup glaze, this cheesecake is an irresistible indulgence that will elevate any occasion.

Let's cook with our recipes!

MAPLE PUMPKIN CHEESECAKE W/MAPLE PECAN PRALINE GLAZE



Maple Pumpkin Cheesecake w/Maple Pecan Praline Glaze image

Provided by Allie

Number Of Ingredients 14

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

Steps:

  • 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.

MAPLE PUMPKIN CHEESECAKE



Maple Pumpkin Cheesecake image

For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h40m

Yield 12

Number Of Ingredients 14

1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup whipping cream
¾ cup pure maple syrup
½ cup chopped pecans

Steps:

  • Preheat oven to 325 degrees.
  • Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  • In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
  • Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
  • To serve, spoon some Maple Pecan Sauce over cheesecake.
  • Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Nutrition Facts : Calories 637.3 calories, Carbohydrate 45 g, Cholesterol 157.1 mg, Fat 40.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 22.6 g, Sodium 502.5 mg, Sugar 34.7 g

MAPLE PUMPKIN CHEESECAKE



Maple Pumpkin Cheesecake image

For our first Thanksgiving with my husband's family, I wanted to bring a special dish and decided I couldn't go wrong with a dessert that combines cheesecake and pumpkin pie. It was a huge success!-Jodi Gobrecht, Bucyrus, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 14 servings.

Number Of Ingredients 15

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake for 12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined., Pour over crust. Place pan on baking sheet. Bake at until center is almost set, 70-75 minutes. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 465 calories, Fat 30g fat (19g saturated fat), Cholesterol 140mg cholesterol, Sodium 361mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.

MAPLE PUMPKIN CHEESECAKE



Maple Pumpkin Cheesecake image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8-10 servings

Number Of Ingredients 14

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (15 oz.) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup pure maple syrup
1 cup (1/2 pint) heavy cream
1/2 cup chopped pecans

Steps:

  • HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
  • BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
  • COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving.
  • Calories 647,Total Fat Grams41.1,Calories From Fat 370,Saturated Fat Grams 22.9,Saturated Fat Grams Pct DailyValue 114,CholesterolMilligrams 166,SodiumMilligrams 513,Sodium Milligrams Pct Daily Value 21,Total Carbohydrates Grams 45.2,Total Carbohydrates Grams Pct Daily Value 15,Dietary Fiber Grams 2,Dietary Fiber Grams Pct Daily Value 8,Sugars Grams 36.1,Protein Grams 9.2,Protein Grams Pct Daily Value 18,Vitamin A Pct Daily Value 183,Calcium Pct Daily Value 13,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 3,Folate Pct Daily Value 14,Magnesium Pct Daily Value 10,
  • **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"

PUMPKIN MAPLE PECAN CHEESECAKE



Pumpkin Maple Pecan Cheesecake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 10h25m

Yield 1 (9-inch) cheesecake

Number Of Ingredients 14

10 graham crackers, finely ground (1 1/3 cups crumbs)
1/4 cup sugar
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, at room temperature
3 large eggs, at room temperature for 30 minutes
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
3 tablespoons pure grade B maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 cup heavy cream
2/3 cup pure grade B maple syrup
3/4 cup pecan pieces

Steps:

  • Preheat the oven to 325 degrees F.
  • For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
  • Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
  • For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
  • Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
  • For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
  • To serve: Spoon the maple pecan glaze over the cheesecake.

MAPLE PUMPKIN CHEESECAKE W/MAPLE PECAN GLAZE



Maple Pumpkin Cheesecake w/Maple Pecan Glaze image

This is a great Southern twist on a holiday favorite. Something to make it even better is, instead of having with coffee, try having it with a glass of Chai Tea. The Tea has enough spice to compliment this decadent dessert without being overpowering.

Provided by Missy Wimpelberg @MWimpelberg

Categories     Cakes

Number Of Ingredients 10

2 - deep dish pie crust
3 package(s) 8 oz cream cheese, softened
8 ounce(s) canned pumpkin
3 - eggs
1 cup(s) pure maple syrup
1 can(s) (14 ounces) sweetend condensed milk
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg
1 cup(s) whipping cream
1/2 cup(s) chopped pecans

Steps:

  • Preheat overn to 300 degress. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/2 maple syrup, cinnamon and nutmeg. Mix well. Pour into pie crusts. Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft). Cool. Chill for 2-4 hours.
  • While pies chil, make the maple pecan glaze in saucepan. Combine remaining 1/2 maple syrup and 1 cup of whipping cream. Bring to a boil. Boil rapidly 15-20 minutes or until thickened (stirring occasionally) Add pecans to your glaze. Drizzle pie slices with maple pecan glaze. Refrigerate leftovers.
  • PLEASE NOTE: This recipe makes 2 deep dish pies, or you can make 3 regular pies. OR you can use a graham cracker crust in a 9 in springform pan.

MAPLE PUMPKIN CHEESECAKE



Maple Pumpkin Cheesecake image

I think I got this from my local grocery store. It was a big hit with my family when I made it, and the pecan topping and glaze makes it pretty enough to be served at a fancy affair.

Provided by karen

Categories     Cheesecake

Time 1h35m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 14

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
24 ounces cream cheese, softened
14 ounces sweetened condensed milk
15 ounces pumpkin
3 eggs
1/4 cup pure maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 300 degrees.
  • In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
  • Press crust firmly to cover the bottom of pan.
  • In large mixing bowl, beat cream cheese until fluffy.
  • Gradually beat in condensed milk until smooth.
  • Add remaining filling ingredients.
  • Mix well and pour into pan.
  • Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
  • Cool on wire rack to room temperature and then refrigerate.
  • To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
  • NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
  • Top with glaze just before serving and refrigerate leftovers.
  • NOTE: The original recipe said that the glaze is also good over ice cream and waffles.

Nutrition Facts : Calories 708.4, Fat 47.3, SaturatedFat 26.6, Cholesterol 196.6, Sodium 497.8, Carbohydrate 62.8, Fiber 1.3, Sugar 50.2, Protein 12.4

MAPLE PECAN PUMPKIN CHEESECAKE



Maple Pecan Pumpkin Cheesecake image

Never eat plain old cheesecake again! The sweetness of maple, the richness of pumpkin and the crunch of pecans make this decadent dessert an autumn staple. From crust to cheesecake to topping, the flavors complement each other through to every last bite.

Provided by cannedfood

Categories     Cheesecake

Time 1h50m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 15

13 pecan shortbread cookies, crumbled (about 1 3/4 cups)
2 tablespoons butter, melted
1/2 cup chopped canned pecans
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (16 ounce) can solid pack pumpkin
2 eggs
2/3 cup canned evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons maple flavoring
1/2 teaspoon ground cinnamon
1/2 cup chopped canned pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

Steps:

  • Heat oven to 350ºF.
  • For Crust: Mix the cookie crumbs and butter until uniformly moistened. Press onto the bottom and 1-inch up the sides of a 9- or 10-inch springform pan; sprinkle with pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.
  • For Cheesecake Filling: Beat the cream cheese and brown sugar until creamy in large bowl of an electric mixer at medium speed. Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Pour into the prepared crust. Bake in the oven for 55 minutes or until the edge is set.
  • For Topping: Combine pecans, brown sugar, butter and maple flavoring. Sprinkle over the surface of cheesecake. Return the cheesecake to 350ºF oven for 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.

Nutrition Facts : Calories 396.1, Fat 27.8, SaturatedFat 13.2, Cholesterol 87.7, Sodium 206.6, Carbohydrate 32.7, Fiber 1.1, Sugar 20.6, Protein 6.2

PUMPKIN MAPLE PECAN CHEESECAKE - ANNE THORNTON RECIPE - (4/5)



Pumpkin Maple Pecan Cheesecake - Anne Thornton Recipe - (4/5) image

Provided by Gams

Number Of Ingredients 17

Cheesecake:
Ingredients
1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers)
1/4 cup sugar
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
3 large eggs, at room temperature for 30 minutes
1/4 cup pure grade B maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure grade B maple syrup
3/4 cup chopped pecans

Steps:

  • Directions Preheat the oven to 325 degrees F. For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan. In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan. Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours. For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving. To serve: Spoon the Maple Pecan Glaze over the cheesecake

Tips:

- **Choose the Right Pumpkin:** Opt for fresh pumpkin puree for the best flavor and texture. If using canned puree, make sure it's unsweetened. - **Use Quality Cream Cheese:** For a smooth and creamy cheesecake, use full-fat cream cheese that's softened to room temperature. - **Don't Overmix the Batter:** Overmixing can result in a dense and crumbly cheesecake. Mix only until the ingredients are well combined. - **Bake in a Water Bath:** This helps prevent the cheesecake from cracking and ensures even baking. - **Cool Gradually:** Allow the cheesecake to cool in the oven with the door ajar to prevent it from sinking.

Conclusion:

With its rich pumpkin flavor, creamy texture, and decadent maple pecan glaze, this cheesecake is a perfect fall dessert. Whether you're a seasoned baker or a beginner, this recipe provides detailed instructions and helpful tips to guide you through the process. Remember to use high-quality ingredients, follow the steps carefully, and allow enough time for chilling and baking. With a little effort, you'll create a stunning and delicious masterpiece that will impress your family and friends. Happy baking!

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