This decadent Pumpkin Maple Pecan Cheesecake is made with smooth cream cheese, pure maple syrup, pumpkin puree, and warm spices. The result is a rich and creamy dessert with a sweet and nutty topping. It’s the ultimate showstopper for a holiday gathering like Thanksgiving, serving 10-12 people.
Pumpkin Maple Pecan Cheesecake Recipe Ingredients
For the Cheesecake:
- 1 1/3 cups graham cracker crumbs
- 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
- 1/4 cup pure grade B maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
For the Maple Pecan Glaze:
- 1 cup whipping cream
- 3/4 cup pure grade B maple syrup
- 3/4 cup chopped pecans
How To Make Pumpkin Maple Pecan Cheesecake Recipe
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even layer.
- Make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is light and fluffy. Gradually pour in the sweetened condensed milk and mix until the batter is smooth.
- Combine all ingredients: With the mixer on medium speed, add the pumpkin puree, room temperature eggs, maple syrup, cinnamon, nutmeg, and salt. Mix until everything is well combined, scraping down the sides of the bowl as needed. Pour the filling over the prepared crust in the springform pan.
- Bake the cheesecake: Bake for 1 hour and 15 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle when you gently shake the pan.
- Cool and chill completely: Turn off the oven and let the cheesecake cool on a wire rack for 1 hour. Afterward, cover the pan with plastic wrap and transfer it to the refrigerator to chill overnight, or for a minimum of 4 hours.
- Make the maple pecan glaze: In a medium saucepan, combine the whipping cream and maple syrup. Bring the mixture to a boil over medium-high heat. Continue to boil, stirring occasionally, for 15 to 20 minutes, or until the glaze has thickened slightly. Remove from the heat and stir in the chopped pecans. Let the glaze cool, then cover and chill until you are ready to serve.
- Serve the cheesecake: Just before serving, give the chilled glaze a good stir. Spoon the Maple Pecan Glaze over the top of the chilled cheesecake and serve immediately.

Recipe Tips
- Use Room Temperature Ingredients: For a perfectly smooth and creamy cheesecake filling, make sure your cream cheese and eggs are at room temperature. Cold ingredients don’t blend well and can create a lumpy batter.
- Don’t Overbake: The key to a great cheesecake texture is to pull it from the oven at the right time. The center should still be slightly wobbly—it will continue to set as it cools. Overbaking can lead to a dry texture and cracks.
- Cool Gradually: Sudden temperature changes can cause a cheesecake to crack. Allowing it to cool on the counter for an hour before moving it to the refrigerator helps it set gently and maintain a perfect, smooth top.
- Choose the Right Maple Syrup: Grade B maple syrup (often labeled as “Dark Color and Robust Taste”) has a much stronger flavor than Grade A. This robust taste stands up beautifully to the pumpkin and spices, ensuring the maple flavor isn’t lost.
What To Serve Pumpkin Maple Pecan Cheesecake
This Pumpkin Maple Pecan Cheesecake is a complete, show-stopping dessert that needs very little accompaniment. It pairs perfectly with a freshly brewed cup of hot coffee or a creamy cappuccino, which helps cut through its richness. For an after-dinner treat, consider serving a small slice with a glass of bourbon or a spiced rum.
How To Store Pumpkin Maple Pecan Cheesecake Leftovers
- Refrigerate: Cover the cheesecake with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. For the best texture, it’s recommended to store the maple pecan glaze in a separate container and spoon it over each slice just before serving.
- Freeze: This cheesecake freezes well without the glaze. Wrap the entire cheesecake (or individual slices) tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.
Pumpkin Maple Pecan Cheesecake Recipe Nutrition Facts
- Calories: 545 kcal
- Total Fat: 36g
- Saturated Fat: 20g
- Cholesterol: 155mg
- Sodium: 410mg
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 40g
- Protein: 9g
Frequently Asked Questions
- How do I prevent my cheesecake from cracking? The most common causes of cracking are overbaking, overmixing the batter (which incorporates too much air), and cooling it too quickly. To prevent cracks, use room temperature ingredients, mix the eggs in gently just until combined, and follow the cooling instructions carefully.
- Do I have to use a springform pan? A springform pan is highly recommended for cheesecakes. Its removable sides allow you to release the cheesecake easily without having to flip it, preserving the delicate graham cracker crust and the beautiful smooth sides.
- Can I prepare this cheesecake ahead of time? Yes, this is a perfect make-ahead dessert! In fact, it needs to chill for at least 4 hours, but chilling it overnight is best for the flavor and texture to fully develop. You can make it up to 2 days before you plan to serve it.
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Pumpkin Maple Pecan Cheesecake Recipe
Description
This decadent Pumpkin Maple Pecan Cheesecake features a rich, creamy pumpkin and maple filling on top of a buttery graham cracker crust. It’s baked to perfection and chilled overnight for the ultimate texture. The cheesecake is finished with a sweet and crunchy maple pecan glaze, making it the perfect show-stopping dessert for holidays and special occasions.
Ingredients
For the Cheesecake:
For the Maple Pecan Glaze:
Instructions
- Prepare the crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Make the filling: Beat softened cream cheese until fluffy. Mix in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, and spices, and mix until just combined. Pour over the crust.
- Bake the cheesecake: Bake for 1 hour and 15 minutes, until the center is nearly set but still jiggles slightly.
- Cool and chill: Cool on a wire rack for 1 hour. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Make the glaze: Boil whipping cream and maple syrup for 15-20 minutes until slightly thickened. Stir in pecans. Cool and chill separately.
- Serve: Spoon the chilled glaze over the cheesecake just before serving.