Maple Pumpkin Cheesecake

I come bearing a pumpkin cheesecake that is traditional but not so much.

The filling is a classic one, creamy with warm spices.

But it has a chocolate cookie crust and a mound of maple whipped cream on top. Not so classic and so delicious together.

I was expecting a good cheesecake, but this one is great. The flavor is awesome. Really, truly awesome.

Ingredients

This recipe has three layers: the cookie crust, the pumpkin cheesecake filling and the whipped cream topping.

For the crust:

• Chocolate crumbs: use plain chocolate wafers not filled cookies.
• Unsalted butter.

For the pumpkin filling:

• Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese, but other premium brands work fine.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
• Pumpkin puree. Use canned fresh pumpkin or make homemade pumpkin puree. Please don't mistake it for pumpkin pie filling, which is a different product.
• Heavy cream.
• Brown sugar: light or dark, both work.

For the cream topping:

• Whipping cream or heavy whipping cream.
• Sour cream: the regular type, full-fat sour cream cheese is used for richness and creaminess.
• Maple syrup: it adds a fantastic layer of flavor. I like pure Grade A maple syrup.

See the recipe card at the end of this post for quantities.

How to make pumpkin cheesecake

Make the cookie crust

This cheesecake has a chocolate cookie crust that's easy to make.

• Cookies: use plain chocolate wafers. Any type you like. Ground them fine. You can make the crumbs and store them in the pantry or refrigerator in an airtight container.
• Butter: unsalted butter is used for this base. You can also use brown butter, giving it a deeper flavor, but it's an extra step.  
• Time saver: make the crust one or two days before. It can be stored in the refrigerator in the pan, well wrapped. 

Make the filling

• Have all ingredients at room temperature. This is important to integrate well together, aiding in the creaminess and texture.
• Mixing: I do it all by hand, but you can use an electric hand beater only for the cheese and sugar part. I recommend doing the rest by hand, so you don't incorporate unnecessary air into the batter.
• Pour into the prepared pan (the mixture will be on the thin side) and bake according to instructions.

Mix cream cheese with sugar first until very creamy and then add the eggs. Don't beat, we don't want to incorporate air. Stir until very well integrated.

Add the pumpkin puree, cream, and flavorings at the end and combine well. The cheesecake batter will be on the thin side.

Maple whipped cream

• The best trick I ever learned for making whipped cream is to add a tablespoon or two of sour cream per cup of liquid cream. It works, every single time. Simply put cold cream and cold sour cream in a bowl, add sugar if you want to, and whip as you normally would. The cream will hold better and your pumpkin cheesecake will look better. 
• About adding maple syrup: in this particular recipe, we use it as a sweetener instead of sugar. The result is as perfect as it looks in the pictures. The maple syrup gives it that particular smoky, wonderful flavor. 

Being such a huge maple syrup fan, I drizzle additional on top of the whipped cream before serving. It makes this pumpkin cheesecake even richer. If that's possible. 

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Plan in advance: some components in this recipe can be made ahead and sometimes frozen for a few weeks.
• Pan sizes: if you're planning on serving many people, you can opt for the rectangular, sheet cheesecake, similar to what we do with our favorite baked easy cheesecake recipe. The dessert will not be as tall, but you can cut it into squares and serve more people.
• Storing: you can make the pumpkin cheesecake (without the topping) up to 3 days ahead and refrigerate it, well covered, in the pan. Remove at the last minute, top with the cream, and serve.
• Flavorings: play around with other flavors that appeal to you. Orange zest or allspice, maybe ginger. Tweak and adapt this pumpkin cheesecake to your taste. Use your favorite pumpkin bread or cake's spices and flavors as a guide.
• White granulated sugar can also be used instead of brown.
• Pumpkin dessert alternative: we have a very easy Pumpkin Cream Trifle that comes together in 15 minutes and only needs an hour of refrigeration before it's served.