Homemade Maple Pumpkin Cheesecake Recipe

To make this homemade maple pumpkin cheesecake, you'll start off with fresh ingredients and like cream cheese and traditional crushed graham crackers. It's easy, and a very impressive presentation. Maple syrup, candied apples, jack o' lanterns, fall foliage... these are all things that conjure up autumn memories, and probably some recipes as well. This cheesecake recipe combines some of those fall favorites into one delicious cool weather treat just as the leaves start turning and Thanksgiving approaches. Read on to find the easy directions and ingredient list for this maple pumpkin cheesecake!

A quick ingredients list - things you'll need to make this cheesecake

You might already have most of these ingredients on hand to make this homemade pumpkin cheesecake. There's nothing unusual about the ingredient list, so this can be made when you're in a bind! This should serve a dozen people or more if you cut the slices thin.

Ingredients:

- 1/4 cup granulated sugar

- 1/3 cup melted better

- 1 3/4 cup crushed graham crackers

- 24 oz (3 packages) softened cream cheese

- 1 cup canned pumpkin

- 3/4 cup brown sugar

- 2 Tablespoons vanilla extract

- 1/4 cup pure Maple Syrup (the better the quality, the better the taste)

- 3 beaten eggs

- Caramel drizzle

Right: spreading the crust over the springform pan.

Nonstick coatings can wear off and flake off over time, which is an unhealthy ingredient in any meal no matter what you're making. For a pan that will stand the test of time, you need a nonstick version that will hold up to cutting and won't flake off after multiple uses. Calphalon makes a great, durable pan that's held up time and time again, and it's made of heavy-gauge, aluminized steel, not cheap disposable non stick coating.

Find out how to make this maple pumpkin cheesecake recipe here!

1. Preheat an oven to 325 degrees F. Combine the melted butter, granulated sugar, and graham cracker crumbs in a bowl. Press the mixture onto the sides and bottom of a sprinform 9 inch pan, ungreased. For about 8-10 minutes, bake the shell. Cool the entire shell after baking.

2. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy. Add the vanilla, brown sugar, and maple syrup, then beat until combined. Fold the eggs into the mixture.

3. Pour the filling into the graham cracker crust cheesecake shell that you just baked. Evenly distribute the filling all over the crust. Bake on a baking sheet for approximately 60 minutes, or more time if the cheesecake is not set. The cheesecake will be done when the top is firm and doesn't wiggle when shaken. It's normal for some cracking to occur in the filling.

4. Cool for at least an hour before attempting to remove the springform. Use a knife to help pop off the springform, then cool adequately before putting in the fridge. Once the cheesecake hits near room temp, place the cheesecake in the fridge for at least 6 hours to cool (overnight is better).

5. To serve, drizzle the caramel syrup onto the entire maple cheesecake before cutting.

Right: how the cheesecake will look once it heads into the oven.

Junior's is a well known cheesecake bakery in New York with several locations. They're known for their perfect looking and tasting desserts, available to go or to eat there. Lines form quick, but you can get this book and make it at home instead of waiting for a long time. Why Junior's? They've perfected it over the past 50+ years, and can tell you how to avoid those cracking crusts, how to make the filling completely smooth, and a helpful troubleshooting guide.

This recipe is another great autumn dessert that doesn't take long to prepare. Watch and learn...

Still want cheesecake, but don't want to cook? These great desserts can be shipped to your door frozen and ready to eat whenever you want. Reviewers love these!

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