Maple Pumpkin Pie Cheesecake

Pumpkin Cheesecake with Maple Mascarpone Cream

I have been seeing a lot of tasty looking pumpkin recipes on food blogs lately so I wanted to do a pumpkin dish for my thanksgiving dinner dessert. While searching I came across a recipe for mini pumpkin cheesecakes on Pinch My Salt . The pumpkin cheesecake recipe also happened to have maple syrup, falling into the maple theme that I had going for my thanksgiving dinner. The original recipe called for 14 minutes of cooking time which I though was little light but I guess it would be fine for mini cheesecakes. My cheesecakes were a bit bigger and I ended up cooking them for closer to 40 minutes before they looked done. I topped the cheesecake with a maple mascarpone cream. The pumpkin cheesecakes were a great finish to a tasty thanksgiving dinner. I really liked the pumpkin flavour in the cheesecake. Luckily I still have a lot of pumpkin puree to use in other recipes.

Maple Pumpkin Pie Cheesecake

Maple Pumpkin Pie Cheesecake

Servings: 2
  • 1/2 cup graham cracker crumbs (gluten-free for gluten-free)
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon butter (melted)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 8 ounce package cream cheese (softened)
  • 1/2 cup pumpkin puree
  • 1 egg (slightly beaten)
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  1. Mix the graham cracker, brown sugar, butter, maple syrup, cinnamon and nutmeg.
  2. Press the mixture into the bottom of two 4 inch spring form pans.
  3. Mix the remaining ingredients in a large bowl until smooth.
  4. Pour the mixture into the spring form pans.
  5. Bake in a preheated 325F/170C oven until it is set, about 45-60 minutes.

Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.


Elly said...

Mmm, I love pumpkin cheesecake! When I make mine, I love to use a gingersnap & pecan crust instead of a graham cracker. Gives it a little extra oomph.

Deborah said...

So many great recipes posted today - but I'd have to say this would be my favorite. I am kind of partial to cheesecakes, though!!

Maryann@FindingLaDolceVita said...

I will have a slice of this please. It looks lucious :)

Aimée said...

I've never met a cheesecake I didn't love and pumpkin sounds ideal for this time of year.

Jerry said...

Too funny - I made a pumpkin cheesecake for Thanksgiving this year. I was curious - my family lives for tradition and this was NOT traditional. I shouldn't have worried as it was a huge hit. The pic and recipe is on my blog.

Valli said...

This is one of my favourite cheesecakes Kevin!!! I have 1/2 a can of pumpkin left over from making pie....perhaps it needs a home!!


Maple Mascapone!!!!!I can taste it now!

Holler said...

Hi Kevin, I think that cheesecake looks great, so I have featured it on the UK Food Bloggers Association Blog. We were looking for good pumpkin recipes.
Hope that's ok!

Lydia Hamre said...

Oh my, now this looks nice. Very nice.

Cooking Queen said...

Wow that looks amazing,

argas said...

I did this today in an an 8 inch spring form pan. Looks so yummy! :)

How did you do the maple mascarpone cream?

Kevin said...

argas: The maple mascarpone is just some maple syrup beaten into some mascarpone.

Melinda said...

This is a great recipe AND it would be helpful to have the cooking times for the doubled, trebled and quadrupled recipes. I popped my New York style cheesecake cherry on this and I had to Google NY chhesecake cooking times and technique, e.g. let it cool in the switched off oven.

Coniqua said...

The maple marscapone cream looks really tasty. I made my first cheesecake for Thanksgiving this year. I used a gingersnap, pecan crust like Elly said and made caramel from scratch (another first) to top it with. If I had more time I would've caramelized some extra pecans for garnish.

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