Indulge in the Ultimate Fall Dessert: Creamy Pumpkin Cheesecake with Maple Whipped Cream
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As autumn leaves begin to fall and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin baking in the kitchen. This time of year, my passion for pumpkin-infused treats is undeniable, and this **Pumpkin Cheesecake with Maple Whipped Cream** stands out as an absolute favorite. It’s a dessert that transcends traditional fall cheesecakes, elevating your holiday table with its rich flavors and luxurious texture. Crafted with a generous full can of pumpkin purée and a medley of warm pumpkin spices, every bite is a celebration of autumn. The crowning glory, a delicate and airy maple whipped cream, provides the perfect creamy contrast to the spiced pumpkin filling, making this the quintessential dessert for Thanksgiving, Christmas, or any festive gathering during the holidays.
This easy-to-follow pumpkin cheesecake recipe is a true baking essential, ideal for those looking to expand their repertoire of holiday dessert ideas or find the perfect showstopper for their Thanksgiving feast. Its irresistible creaminess, bursting with authentic pumpkin flavor, is beautifully complemented by the homemade maple whipped cream. The unique pumpkin spice cookie crust provides a delightful textural contrast and an extra layer of warm, inviting spice that harmonizes perfectly with the smooth filling. This recipe is designed to impress with minimal fuss, ensuring a memorable dessert experience for everyone.
For more inspiring fall cheesecake recipes and delightful sweet treats, be sure to explore our Apple Crumble Cheesecake, a comforting blend of fruit and creaminess; our elegant Tiramisu Cheesecake, an Italian-inspired masterpiece; and the classic indulgence of our Chocolate Cheesecake, a timeless favorite. Each offers a unique take on this beloved dessert, perfect for any occasion.
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WHY YOU’LL LOVE THIS PUMPKIN CHEESECAKE
- Rich Pumpkin Cheesecake Filling: Experience the true essence of autumn with a luxuriously creamy and exceptionally smooth pumpkin cheesecake. This recipe calls for a generous full can of pumpkin puree, ensuring an authentic and deep pumpkin flavor, perfectly balanced with a generous amount of warm pumpkin spice. The result is a filling that’s not only incredibly delicious but also beautifully aromatic, making it a feast for all your senses.
- Delicate Maple Whipped Cream: What truly sets this cheesecake apart is its effortlessly delicious maple whipped cream topping. Light, airy, and infused with the subtle, sweet notes of pure maple syrup, this whipped cream adds a layer of sophistication and lightness that beautifully complements the rich pumpkin filling. It’s an easy addition that makes a significant difference, transforming a great cheesecake into an extraordinary one.
- The Ultimate Fall Dessert: Whether you’re planning your elaborate Thanksgiving spread or seeking a heartwarming treat for any holiday celebration, this pumpkin cheesecake is the ideal choice. Its seasonal flavors and elegant presentation make it a showstopper at any gathering. It captures the cozy, inviting spirit of fall and winter, promising to become a cherished tradition in your holiday baking repertoire.
KEY INGREDIENTS FOR THIS PUMPKIN CHEESECAKE
Creating this sublime Pumpkin Cheesecake requires a selection of fresh, high-quality ingredients, each playing a crucial role in achieving its perfect flavor and texture. Below are some of the key components you’ll need. For a complete and detailed list of all ingredients, please refer to the comprehensive recipe card located at the bottom of this page.
- Digestive Biscuits or Graham Crackers: For the foundation of our cheesecake, the crust, you’ll need either digestive biscuits or graham crackers. In many European countries, including Denmark where this recipe originates, digestive cookies are a readily available and excellent substitute for graham cracker crumbs. Both options create a wonderfully buttery and slightly spiced base that perfectly complements the pumpkin filling. If graham crackers are accessible, feel free to use them for a classic American cheesecake crust.
- Full-Fat Cream Cheese: The heart of any great cheesecake is its cream cheese, and for this recipe, full-fat cream cheese is non-negotiable. It’s essential for achieving that characteristic rich, smooth, and creamy texture that melts in your mouth. Crucially, ensure your cream cheese is at room temperature before you begin baking. This usually means taking it out of the fridge 1-2 hours in advance, allowing it to soften and blend seamlessly without lumps.
- Sour Cream (14-18% fat): Sour cream adds a delightful tang and extra creaminess to the cheesecake filling, balancing the sweetness and richness of the pumpkin. Like the cream cheese, it’s important to measure your sour cream and let it come to room temperature for 1-2 hours before mixing. This ensures that all ingredients incorporate smoothly into a uniform batter, preventing any curdling or separation.
- Large Eggs: Eggs serve as a vital binder in cheesecake, providing structure and contributing to its velvety texture. For optimal results, ensure your large eggs are at room temperature. Cold eggs can cause the batter to seize and become lumpy, making them harder to incorporate smoothly. Remove them from the refrigerator 1-2 hours before you plan to start baking.
- Pumpkin Purée: This recipe calls for pure pumpkin purée, and it’s absolutely crucial to use this and *not pumpkin pie filling*. Pumpkin purée is simply cooked and mashed pumpkin, offering a pure, unadulterated pumpkin flavor. Pumpkin pie filling, on the other hand, is pre-spiced and sweetened, which would alter the delicate balance of flavors in this specific cheesecake. Look for canned pure pumpkin purée in the baking aisle.
- Pumpkin Spice: To infuse our cheesecake with that quintessential fall warmth, pumpkin spice is a key ingredient in both the crust and the filling. This fragrant blend typically includes cinnamon, nutmeg, ginger, cloves, and allspice. You can easily find high-quality store-bought pumpkin spice, or for a truly homemade touch, consider preparing your own blend (see the Notes section under the recipe card for a simple guide). Using fresh spices will undoubtedly enhance the overall aromatic experience of your cheesecake.
STEP BY STEP INSTRUCTIONS
Embark on the journey of creating this exquisite Pumpkin Cheesecake with Maple Whipped Cream by following these detailed step-by-step instructions. This recipe is designed to be approachable, but will require a stand mixer with a paddle attachment or a reliable hand electric mixer, and a 23 cm/9-inch springform pan. Lining the bottom of your springform pan with baking paper is highly recommended for easy removal.
Remember, the full, comprehensive recipe with precise measurements and timings is conveniently located down below in the recipe card.
Before you begin, preheat your oven to 160ºC/ 325ºF (conventional oven setting). Prepare your 23 cm/9 inch springform pan by releasing the ring and placing a circle of parchment paper on the bottom plate. Secure the ring tightly over the parchment paper to create a seamless base.
MAKE THE PUMPKIN SPICE COOKIE CRUST
STEP 1: In a food processor, combine the digestive biscuits (or graham crackers), granulated sugar, and pumpkin spice. Process these ingredients until they transform into fine, uniform crumbs, resembling coarse sand. This fine texture is crucial for a cohesive crust. Next, add the melted butter to the food processor and pulse until the butter is thoroughly incorporated with the cookie crumbs, creating a mixture that holds together when pressed.
STEP 2: Transfer the buttery cookie crumbs into your prepared springform pan. Using the bottom of a flat-bottomed glass or your fingers, firmly press the crumbs evenly across the bottom of the pan and slightly up the sides. Ensure the crust is well-packed and flattened out. This firm pressing is key to preventing the crust from crumbling when sliced.
STEP 3: Bake the crust in the preheated oven for 10 minutes. This pre-baking step helps to set the crust, making it crisp and flavorful. Once baked, remove the pan from the oven and allow the crust to cool completely until it’s comfortable to touch. This prevents the warm crust from making the cheesecake filling soggy. Keep the oven turned on, as you’ll need it for the cheesecake itself.
PREPARE THE PUMPKIN CHEESECAKE FILLING AND MAPLE WHIPPED CREAM
STEP 1: Using either a hand mixer or a stand mixer fitted with the paddle attachment, begin by creaming together the room-temperature full-fat cream cheese, granulated sugar, and dark brown sugar on low speed. Mix until the ingredients are just combined and smooth, about 1-2 minutes. Avoid overmixing. Next, add the pumpkin purée and additional pumpkin spice, continuing to mix on low speed until everything is thoroughly combined and the mixture is uniform in color and texture. Remember to scrape down the sides of the bowl frequently to ensure even mixing.
STEP 2: In a separate small bowl, whisk together the room-temperature sour cream and cornstarch until a completely smooth paste forms. This step helps prevent lumps in the cheesecake. Add this sour cream mixture along with the vanilla extract to the cream cheese mixture, mixing on low speed until just incorporated. Finally, add the room-temperature eggs, two at a time, mixing on low speed only until they are just combined. Overmixing the eggs can introduce too much air, which can lead to cracks in your cheesecake.
STEP 3: Carefully pour the prepared pumpkin cheesecake mixture over the cooled cookie crust in the springform pan. Gently spread the filling evenly with a spatula to ensure a smooth, level top. Place the springform pan on the second-lowest rack in your oven. On the lowest rack, directly underneath the cheesecake, place a large roasting pan and fill it with boiling water. This creates a water bath, which is essential for baking a crack-free and silky-smooth cheesecake by providing a moist, even heat environment.
STEP 4: Bake the cheesecake for approximately 1 hour and 10-15 minutes. Baking times can vary, so observe your cheesecake carefully. The cheesecake is ready when the edges are set, but the very center still has a slight wobble when the pan is gently shaken. This slight wobble indicates perfect doneness. Turn off the oven, prop the oven door slightly ajar with a wooden spoon, and allow the cheesecake to cool gradually in the oven for 1 hour. This slow cooling process is crucial for preventing cracks. After 1 hour, remove it from the oven and let it cool completely on a wire rack before transferring it to the refrigerator. It needs to chill for at least 6 hours, or preferably overnight, to fully set and for the flavors to deepen.
STEP 5: When you’re ready to serve your magnificent pumpkin cheesecake, carefully remove it from the springform pan and place it on your chosen serving plate. In a clean bowl, whip the heavy cream with maple syrup and vanilla bean paste until medium-stiff peaks form. Generously dollop or pipe the luscious maple whipped cream onto the chilled pumpkin cheesecake. For an extra touch of seasonal charm, dust the top with a tiny sprinkle of pumpkin spice before slicing and serving. Enjoy this truly unforgettable fall dessert!
EXPERT BAKING TIPS FOR THE PERFECT CHEESECAKE
- Embrace a Kitchen Scale for Precision: While volumetric measurements (cups and spoons) are common, using a kitchen scale for your ingredients, especially for baking, offers unparalleled accuracy. My recipes are typically developed using grams, as it’s the most precise method of measuring. This meticulous approach ensures consistent results every time and is highly recommended for achieving baking perfection.
- Avoid Overmixing Your Batter: The key to a smooth, crack-free cheesecake lies in gentle mixing. Overmixing, particularly after adding the eggs, introduces too much air into the batter. This air causes the cheesecake to puff up excessively in the oven and then collapse, leading to unsightly cracks during cooling. After all ingredients have been initially combined, I always perform one final, gentle fold with a spatula. This simple step ensures that all ingredients, especially those clinging to the bottom or sides of the mixing bowl, are fully incorporated without over-aeriating the batter.
- Choosing the Right Baking Pan: For the absolute best results when baking cheesecake, opt for an aluminum baking pan. These pans are light in color, which means they reflect heat rather than absorbing it. This allows your cheesecake to bake more gently and evenly, promoting a softer, more tender texture and preventing a tough crust. Always ensure your aluminum pan is properly greased with butter and lined with parchment paper at the bottom. In contrast, dark or black baking pans absorb more heat, which can lead to a darker, potentially drier crust and an unevenly baked cake.
- Utilize a Water Bath (Bain-Marie): This technique is a cheesecake baker’s best friend. Placing your springform pan (wrapped securely in foil to prevent water seepage) into a larger roasting pan filled with boiling water creates a moist, consistent heat environment. This gentle heat ensures the cheesecake bakes slowly and evenly, preventing it from cracking and resulting in an incredibly smooth, creamy texture.
- Room Temperature Ingredients are Non-Negotiable: As mentioned in the ingredient section, ensuring your cream cheese, sour cream, and eggs are at room temperature is critical. Cold ingredients do not emulsify properly, leading to a lumpy batter and a less smooth final product. Plan ahead and take them out of the refrigerator at least 1-2 hours before you start mixing.
- Patience During Cooling: One of the most common causes of cracked cheesecakes is rapid temperature changes. After baking, allowing the cheesecake to cool gradually in the turned-off oven with the door slightly ajar, and then slowly in the refrigerator, is paramount. Resist the urge to rush this process; slow cooling is key to a beautiful, unblemished surface.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN CHEESECAKE
Absolutely, making this pumpkin cheesecake in advance is highly recommended! The flavors actually deepen and meld beautifully when chilled overnight, resulting in an even more delicious dessert. You can prepare and bake the entire cheesecake up to 2-3 days before you plan to serve it. Simply keep it covered tightly with plastic wrap or in an airtight container in the refrigerator. For the best presentation and texture, add the maple whipped cream topping just before serving.
Yes, you can certainly use fresh pumpkin purée as an alternative to canned. However, it’s crucial to ensure that your homemade purée isn’t too watery, as excess moisture can prevent the cheesecake from setting properly and could lead to a less firm texture. After roasting and puréeing your pumpkin, make sure to thoroughly strain it or blot out any excess moisture with paper towels. While fresh purée offers a lovely natural flavor, I personally prefer canned pumpkin purée for its consistent texture and incredible convenience.
Absolutely! While the maple whipped cream is a fantastic pairing, this pumpkin cheesecake is incredibly versatile and would be absolutely delicious topped with a luscious caramel sauce. You can use your favorite store-bought caramel for convenience, or if you’re feeling adventurous, a homemade caramel sauce would add an extra layer of gourmet indulgence. A drizzle of warm caramel would perfectly complement the rich pumpkin and spice flavors.
Achieving perfectly clean and elegant slices of cheesecake is a simple trick that makes all the difference in presentation. The key is to use a sharp knife and clean it between each cut. To do this, run your sharp knife under hot water for a few seconds, then thoroughly dry it with a towel. Make one clean cut, then repeat the process – rinse, wipe, and cut – for each subsequent slice. This method ensures smooth, distinct edges and prevents the cheesecake from sticking to the knife.
Cheesecake cracks are often caused by overmixing the batter (introducing too much air), overbaking (drying out the edges before the center is cooked), or rapid temperature changes during cooling. To prevent cracks, use room-temperature ingredients, mix gently, use a water bath, and allow the cheesecake to cool slowly in the oven before transferring to the refrigerator.
Yes, this pumpkin cheesecake freezes beautifully! To freeze, ensure the cheesecake is completely chilled and set, then remove it from the springform pan. You can freeze it whole or in individual slices. Wrap it tightly first in plastic wrap, then in aluminum foil, ensuring no air can get in. It can be stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving. Add the maple whipped cream after thawing.
HOW TO STORE THE PUMPKIN CHEESECAKE
To maintain its freshness and delightful flavor, store the Pumpkin Cheesecake in the refrigerator. It’s best to keep it covered tightly with plastic wrap or placed in an airtight container. This will protect it from absorbing other odors in the fridge and prevent it from drying out. For optimal taste and texture, this delicious cheesecake is best enjoyed within 3 days of baking. Ensure the maple whipped cream is also stored separately or added just before serving if you’re keeping it for a few days.
If You Love This Recipe, You Should Try These Fall Recipes
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- Chocolate Coffee Pie – Silky Chocolate Coffee Pastry Cream and Whipped Mascarpone Cream
If you’ve enjoyed baking and tasting this delightful Pumpkin Cheesecake with Maple Whipped Cream, we would love to hear from you! Please make sure to leave a STAR REVIEW to share your experience. Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring baking ideas and delicious recipes, follow me on Pinterest!
Pumpkin Cheesecake with Maple Whipped Cream
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Equipment
- 23 cm / 9-inch springform pan
- 30 cm / 12 inch roasting pan for the water bath (optional, but highly recommended)
- Food processor
- Stand mixer or hand electric mixer
Ingredients
PUMPKIN SPICE COOKIE CRUST
- 250 g digestive or graham crackers
- 1 teaspoon pumpkin spice (See notes below to make your own)
- 2 tablespoons granulated sugar
- A pinch of salt
- 75 g unsalted butter, melted
PUMPKIN CHEESECAKE FILLING
- 800 g full fat cream cheese at room temperature
- 100 g granulated sugar
- 50 g dark brown sugar
- 425 g (1 can) pumpkin puree (ensure it’s not pumpkin pie filling)
- 2 ½ teaspoons pumpkin spice (See notes below to make your own)
- 100 g sour cream 14-18% fat at room temperature
- 2 ½ tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 4 large eggs at room temperature
MAPLE WHIPPED CREAM
- 250 ml heavy cream (cold)
- 1 tablespoon pure maple syrup
- ¼ teaspoon vanilla bean paste (or vanilla extract)
Instructions
PREPARE THE PUMPKIN SPICE COOKIE CRUST
- Begin by preheating your oven to 160ºC/325ºF using the conventional oven setting. Prepare a 23 cm/9-inch springform pan by releasing the ring, placing a piece of parchment paper on the bottom plate, and then securely closing the ring over the parchment paper to create a sealed base.
- In a food processor, combine the digestive biscuits (or graham crackers), granulated sugar, pumpkin spice, and a pinch of salt. Blend these ingredients until they form fine, sand-like crumbs. Next, add the melted unsalted butter to the food processor and pulse until the butter is fully incorporated and the crumbs are moist and clump together when pressed.250 g digestive or graham crackers, 1 teaspoon pumpkin spice, 2 tablespoons granulated sugar, A pinch of salt, 75 g unsalted butter
- Transfer the cookie crumbs into the prepared springform pan. Use the bottom of a flat-bottomed glass or your clean hands to firmly press the crumbs across the bottom and slightly up the sides of the pan. Ensure the crust is tightly packed and evenly flattened.
- Bake the crust in the preheated oven for 10 minutes. Once baked, remove it from the oven and allow it to cool completely while you prepare the cheesecake filling. Keep the oven turned on.
MAKE THE PUMPKIN CHEESECAKE FILLING
- In a large mixing bowl, using a hand mixer or a stand mixer with the paddle attachment, cream together the room-temperature full-fat cream cheese, granulated sugar, and dark brown sugar on low speed for about 1 minute, until just smooth. Then, add the pumpkin puree and pumpkin spice, mixing on low speed for another minute, or until well incorporated and uniform in color. Remember to scrape down the sides of the bowl to ensure thorough mixing.800 g full fat cream cheese, 100 g granulated sugar, 50 g dark brown sugar, 425 g (1 can) pumpkin puree, 2 ½ teaspoons pumpkin spice
- In a small separate bowl, whisk together the room-temperature sour cream and cornstarch until the mixture is completely smooth and lump-free. Add this sour cream mixture to the cream cheese batter along with the vanilla extract, mixing on low speed until just combined.100 g sour cream 14-18%, 2 ½ tablespoons cornstarch, 2 ½ teaspoons vanilla extract
- Add the large room-temperature eggs, two at a time, mixing on low speed only until they are just combined into the batter. It’s crucial not to overmix at this stage, as excessive air can lead to cracks in the cheesecake. Once all eggs are incorporated, scrape down the sides and bottom of the bowl with a spatula and give it one final gentle fold to ensure all ingredients are evenly distributed.4 large eggs
- Carefully pour the creamy cheesecake batter over the cooled cookie crust in the springform pan, gently spreading it out to an even layer.
- Boil water in a kettle. Place the springform pan with the cheesecake on the second-lowest rack in your oven. On the very lowest rack, directly underneath the cheesecake, place a large roasting pan and carefully fill it with the freshly boiled water. This creates a beneficial water bath for even baking.
- Bake the cheesecake for approximately 1 hour and 20-30 minutes. Keep an eye on it towards the end of the baking time.
- Once the baking time has elapsed, gently jiggle the oven rack the cheesecake is on. The edges should be set, but the very center of the cheesecake should still have a slight, delicate wobble. Turn off the oven, prop the oven door slightly ajar with a wooden spoon, and allow the cheesecake to cool down gradually in the oven for 1 hour. This slow cooling prevents cracking.
- After the oven cooling, remove the cheesecake and let it cool completely on a wire rack at room temperature. Finally, transfer it to the refrigerator and let it set for a minimum of 6 hours, though ideally overnight, before serving. This chilling time is essential for the cheesecake to firm up and for its flavors to fully develop.
PREPARE THE MAPLE WHIPPED CREAM
- When you’re ready to serve your perfectly chilled pumpkin cheesecake, carefully release it from the springform pan and place it on a beautiful serving plate. In a cold mixing bowl, whip the heavy cream with pure maple syrup and vanilla bean paste until lovely medium-stiff peaks form. Generously spread or pipe the maple whipped cream over the top of the pumpkin cheesecake. For an inviting finish, dust lightly with a tiny sprinkle of pumpkin spice just before presenting and serving.250 ml heavy cream, 1 tablespoon pure maple syrup, ¼ teaspoon vanilla bean paste
Notes
Creating your own pumpkin spice blend is simple and allows you to adjust the flavors to your preference. In a small bowl, thoroughly mix together: 2 tablespoons of ground cinnamon, 1 ½ teaspoons of ground nutmeg, 1 ½ teaspoons of ground ginger, ¾ teaspoon of ground cloves, and ¾ teaspoon of ground allspice. Once combined, store this aromatic blend in an airtight container in a cool, dark cupboard. This homemade mix will bring an extra layer of freshness and depth to your cheesecake.