Description
A rich and creamy pumpkin cheesecake topped with a decadent maple cream cheese frosting and set on a buttery graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup brown sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1/3 cup pure maple syrup
- 1 cup powdered sugar
Instructions
- Preheat oven to 325F (160C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the pan and bake for 10 minutes. Let cool.
- Beat 24 oz cream cheese and brown sugar until smooth.
- Stir in pumpkin puree, cinnamon, nutmeg, and vanilla extract until well combined.
- Add eggs one at a time, mixing on low speed just until blended.
- Pour batter over the crust. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan.
- Bake for 50-60 minutes until edges are set but the center still wobbles slightly.
- Remove from water bath, cool to room temperature, then refrigerate for at least 6 hours.
- For the frosting, beat 8 oz cream cheese and butter until fluffy. Mix in maple syrup and powdered sugar until smooth.
- Spread the maple frosting over the chilled cheesecake and refrigerate for another 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American