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Slice of maple pumpkin cheesecake on cake server

Pumpkin Cheesecake with Maple Cream

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 105
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Cakes & Cheesecakes
  • Method: Baking
  • Cuisine: American


Super creamy and rich, this Pumpkin Cheesecake is topped with a luscious Maple Whipped Cream.

The chocolate cookie crust is the perfect base. Simply delicious!



For the cookie base:

  • 2 cups (200g) ground chocolate wafers
  • 1/2 cup (110g) unsalted butter, melted

For the pumpkin cheesecake:

  • 14 oz (400g) cream cheese, room tº
  • ½ cup (100g) light brown sugar
  • 1 cup pumpkin or butternut squash pureé (canned or homemade, see Notes below)
  • ½ teaspoon vanilla extract
  • 2 large eggs + 1 egg yolk
  • ¼ teaspoon  ground cinnamon
  • Few gratings fresh nutmeg
  • ¼ cup cream

For the maple cream:

  • 1 cup (240g) whipping or double cream, cold
  • 2 tablespoons sour cream, cold
  • 3 Tbs pure maple syrup + extra for drizzling


  1. Preheat oven to 350ºF/180ºC.
  2. Line the bottom of an 9-inch (24cm) cake pan with removable bottom with foil if wanted.

For the cookie base:

  1. Line bottom of 9-inch 24cm) springform pan with a large piece of aluminum foil, assemble pan, then pull extra foil up around the sides of the pan (see Notes below).
  2. Grind cookies in the food processor, add the melted butter, and mix until the mixture looks like wet sand.
  3. Or add already crushed cookies to the bowl with the melted butter and mix with spoon.
  4. Put this mixture into the prepared pan and press firmly onto the bottom.
  5. Bake for 10 minutes. Let cool on a wire rack while making filling.
  6. Don’t turn oven off.

For the pumpkin filling:

  1. In a large bowl beat cream cheese and sugar just until smooth.
  2. Add vanilla, eggs and yolk. Mix until well combined.
  3. Add pumpkin pureé, cinnamon, nutmeg and cream. Mix to combine well.
  4. Pour into prepared pan and bake for 45 minutes. Turn oven off and let cool inside the unopened oven for 1 hour.
  5. Remove from oven and let cool completely.
  6. Then wrap in plastic and refrigerate for 6 hours or overnight.
  7. When ready to serve, transfer to serving plate, spread maple cream on top, and drizzle with extra syrup and candied pumpkin.

For the maple cream:

  1. In a medium bowl, beat cream with sour cream and maple syrup until thick.
  2. Be careful not to overbeat it so it doesn’t curdle.


Tips & tricks for making this recipe:

Canned pumpkin: this is the simplest and fastest way of making this pumpkin cheesecake or any other pumpkin cake for that matter. Use the unsweetened type.

Homemade pumpkin puree: it's very easy, but it takes some time for it to be ready. There is a detailed tutorial in the post for Pumpkin Pecan Sheet Cake.

Cookie base: can be made one or two days ahead and kept in the refrigerator. Bake it and let it cool completely first.

Preparing pan: wrap bottom of pan with a large piece of aluminun paper, as instructed above. This makes it a snap to unmold; simply take out the removable sides, lift the foil putting your hand underneath, between the foil and the bottom of the pan,  lift the paper holding the cheesecake in your hand and peel the foil with the other hand. Transfer to the serving plate.

Storing: this cheesecake (without the ceam) can be kept in the fridge for 4-5 days, well covered in the pan it is baked. Add the cream 1 hour before serving and refrigerate until ready to serve for best results.

Keywords: pumpkin cheesecake