Maple Pumpkin Cheesecake w/Maple Praline Pecan Glaze. Creamy spiced pumpkin cheesecake with a hint of maple syrup, smothered in buttery maple praline pecan sauce! This award-winning pumpkin cheesecake is for all the cheesecake lovers!
Autumn is one of my favorite seasons. I love the crisp in the air. The spectacular foliage display. All the signature fall flavors like apple, pumpkin spice, gingerbread and maple syrup.
I also love the beach in the fall. (Is that weird?)
Several years ago we spent Columbus Day weekend at my sister-in-law’s beach house just over the NH border at Old Salisbury Beach. So what’s to love about the beach in fall? Everything. Crisp cool ocean air. Gusty winds.
Miles and miles of deserted beaches to stroll. Ooey gooey s’mores by a flaming fire pit at sunset. Jeans, heavy sweatshirts, cabled scarves and chunky hand-knit wool hats.
Fall beach is definitely a different experience than summer beach, but it’s always an adventure. And breathe easy folks: I’m not one of those crazy New Englanders out swimming in the ocean in October. (You know who you are. Ha ha.)
I KNOW these people, they are my friends and neighbors! (And I dearly love them.) But you won’t catch me out in ocean water past mid-September. (Unless I’m in Bermuda. Donations accepted, TIA.)
When October and November arrive, I’m content to bundle up and savor the ocean waters from the sandy shore. With my eyes and not my toes. You’ll also find me indoors baking up a storm.
Last week I was experimenting with this delicious Maple Pumpkin Cheesecake recipe from Maple Grove Farms in St. Johnsbury, VT. We had a Sunday potluck after church and I signed up to bring a fall dessert.
I discovered this gem of a recipe in an official Vermont Maple Syrup leaflet last time we were apple picking in Vermont. So I tweaked it a bit and now I’m sharing it with you.
This Maple Pumpkin Cheesecake got a lot of attention! In fact, it went so fast I only got a tiny sliver.
The pumpkin and maple syrup combine with the warm fall spices of cinnamon and nutmeg making this the creamiest fall cheesecake ever. The cheesecake is delicious on its own. But the maple praline pecan glaze is a crowning touch and takes it to the next level!
The praline glaze is also a delicious treat spooned over ice cream or pound cake! The sauce comes together quickly on the stovetop in about 15 minutes, mostly hands-off time.
The simple graham cracker crust is no-bake and the cheesecake batter is easy to whip together. I baked this cheesecake in a hot water bath in my oven so the top wouldn’t crack. (And it didn’t. So yay, success!)
You’ll love how simple and elegant this cheesecake is. It’s really a perfect dessert for Thanksgiving too. It’s a showstopper for sure and I can’t wait to make it again!
Here are more maple pumpkin treats you may enjoy: Maple Pumpkin Spice Tea Latte, Maple Pumpkin Butter, Maple Pumpkin Monkey Bread and Cheesecake Maple Pumpkin Dip.
Maple Pumpkin Cheesecake w/Maple Pecan Praline Glaze
Ingredients
Cheesecake
- 1/4 cup butter melted
- 1 1/4 cups graham crackers crumbs the crumbs from approx. 1 sleeve of graham crackers
- 1/4 cup sugar
- 3 - 8 ounce packages cream cheese softened
- 1 - 14 ounce can sweetened condensed milk
- 1/4 cup pure maple syrup
- 1 - 16 ounce can pumpkin
- 3 eggs
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
Maple Pecan Praline Glaze
- 3/4 cup maple syrup
- 1 cup heavy whipping cream
- 1/2 cup chopped pecans
Instructions
Cheesecake
- Combine melted butter, graham cracker crumbs and sugar in a small bowl.
- Press into the bottom of a 9" springform pan.
- Set aside.
- In a large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.
- Pour cream cheese batter into prepared pan.
- Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.
- Pour hot water into the outer pan around the cheesecake, until it's about halfway up the sides of the cheesecake pan.
- Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)
- Cool completely, then refrigerate for 6-8 hours before serving.
Maple Pecan Praline Glaze
- In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.
- Bring to a boil.
- Boil rapidly 15-20 minutes, stirring occasionally.
- Cool completely.
- Add 1/2 cup chopped pecans.
- Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.
- This glaze is also delicious on ice cream and pound cake.
You may also like: Pumpkin Spice Sugared Pecans
Erin says
Wow! I love everything about this recipe! AND I love the beach in the fall. 😉 I can’t wait to make this.
Michaela Kenkel says
Wow that is one stunning cheesecake!
Shashi at RunninSrilankan says
OH MY GAWSH!!!! Allie, it’s a good thing am sitting as I am weak in the knees! What a stunner this maple pumpkin cheesecake is! And I LOVE LOVE LOVE that decadent and gooey maple pecan praline sauce smothering it! You really rocked this recipe! I see why this disappeared so quickly – if I had been there, I might have had to take the whole thing to the bathroom to enjoy – BY MYSELF! Sorry, decadent desserts make me go loony! I’d share – if you made me – sorry sorry – there I go again! 🙂
By the way, your description of the beach in Fall in NH sounds like what I remember the beach was in Summer in San Fran (minus the s’mores) when my daughter and I visited there in 2010 – so so cold, but so delightful to walk next to!
Awesome post, my friend – glad you had a wonderful long weekend and glad your back! FriYay will be here before you know it – till then, I hope your week is wonderful xoxo
Aunt Pinkie says
This looks and sounds awesome! I, too, love the beach in chilly weather!
Marye says
Oh my goodness, this looks amazing! I can see why it disappeared so quickly! YUM!
Tony says
Watch the size of the serving – this is a lot richer than it looks. Yummy !
Lori says
I had a piece at the potluck and it was heavenly! Worth every calorie!
Cynthia | What A Girl Eats says
I’m a serious cheesecake addict! Yes please! And that sauce!
Jocelyn @BruCrew Life says
Woah! That is absolutely gorgeous looking! I am swooning over that maple praline glaze dripping all over! Yum!!!
Tracy says
Oh My Goodness!!! All my favorite flavors wrapped up into one! This looks spectacular! I can not wait to
try it. Your boys are soooo lucky to have you cooking for them. All of them!! What a gift you are. You spoil them? Love the stunning pictures too!
Susie Mandel says
Wow, this looks amazing…and I also love the beach in the fall. 🙂
Carina says
Wow, this cheesecake looks AMAZING. You are such a talented chef, and photographer! There is a charm to be found in each season, and an autumn walk on the beach is a delight. I am switching gears around here, and feeling cozy for the fall. Wonderful post. Xoxo
Denise Q. says
I’m drooling over this. This has to be the ultimate dessert. Sorry you only got a sliver.
Allie says
I’ll have to make it again soon so we can both have a slice! (You know, protein.)
Denise Q. says
Allie, the ocean water was delicious too!
Cheyanne @ No Spoon Necessary says
I LOVE fall too! It’s definitely my favorite weather season (summer is my favorite food season) and I have been to the beach during the fall a few times! It IS fun, although it’s a different type of fun than summer at the beach. Anyways, this cheesecake is all sorts of WOW, Allie!! I’m not the biggest fan of pumpkin, but i’m thinking this cheesecake would totally make me a pumpkin convert!! Maple syrup is one of my food spirits (lol), so I’m LOOOOVING that you used a healthy dose here! And that Maple Praline Pecan Sauce is TO DIE FOR! Forget dinner, I’m craving DESSERT!! Cheers, lovely! xoxox
Aunt Margie says
Such decadence on our plates will cause us to pass out! I can’t think of a more worthwhile means to do so! You’ve given me a head rush.
Anita says
This maple pumpkin cheesecake sounds delicious!
Kristen Chidsey says
Allie, would you pretty please send me this cake? I am seriously cleaning up drool off my keyboard!
Sherri @ Watch Learn Eat says
That maple praline pecan glaze! OMG! Totally drooling right now! This cheesecake is amazing! I love the beach in the fall too – so relaxing! And sitting on the beach with a slice of this cake? Heaven! 🙂
Anu - My Ginger Garlic Kitchen says
Oh. My. Gosh. That sinfully delicious maple pumpkin cheesecake is making me drool, Allie. I love FALL colors and season too. Weekend calls for a sinful dessert, and now I will have to please my taste buds by providing them this awesome cake. Luckily, I have almost all the ingredients so I can try my hand on this beauty over this weekend. Have a wonderful weekend my dear.
Mixed Reviews says
I can only imagine how delicious this must taste. That pecan glaze wow!
Julianna says
Absolutely gorgeous!
Catherine says
Dear Allie, you’re a girl after my own heart. I love fall as well, and I think trips to the beach this time of year is so much more enjoyable. This beautiful cheesecake is a wonderful celebrate of the season and it is an absolute showstopper!! xo, Catherine
Debraa @ Bowl Me Over says
Amazingly delicious looking recipe and your pictures are mouthwatering! Great photos!! Hey just wanted to pop by from #FoodieFriDIY to do some sharing and to let you know I’ll be featuring you this week! Please stop by and share again soon!
Lori McCutchan says
Can the glaze be made ahead of time and left at room temperature? I’m just worried with the whipping cream in it. Thank you
Allie says
Hi Lori – I keep my glaze in the refrigerator and warm it slightly before I pour it on the cheesecake. Happy Thanksgiving!
Lori McCutchan says
Thank you!! Happy Thanksgiving, can’t wait to eat this!!
Allie says
I know! Me too. I made this and the Brick Street Chocolate Cake! ☺️
Caroline says
Does anyone try the recipe??? I was looking to see comments!! Of course it looks awesome but how does it come together and taste people! Brother!
SHASHI AT SAVORYSPIN says
So glad you posted this Allie as I have a small-group potluck next Tuesday to go to and now I know what I’m taking! Hoping you and your fam are well! XOXO
Christy Smith says
Just in time for Thanksgiving planners! The praline glaze makes it a must try for us West Coasters. Thanks for cooking up delicious ideas for us to try and love!
Jessica says
Just made this cheesecake for a dinner tonight and am super excited. It looks delish! Thank you for the recipe!
Allie says
Hi Jessica – This makes me super happy. I hope you all love it!!! Thanks for dropping by.
Kathy @ Beyond the Chicken Coop says
I love this cheesecake! The praline glaze looks amazing! I would definitely be eating that all by itself!
Karen says
I attempted to make the glazed but it turned in caramel? What did I do wrong?
Allie says
Hi Karen – I’m sorry it didn’t turn out for you, very frustrating. Not sure what went wrong, but maybe try boiling it for a shorter time next time around. Also if it is too thick, you could try very gently warming it up right before serving to thin a bit. I often will make this cheesecake ahead and then just before serving, warm up the sauce, just slightly, and pour over. Hope these tips help, thanks for dropping by.
JOHN R DAVERIO says
I have made this recipe for three seperate occasions and it has been fabulous. I usually garnish it with fresh raspberries for a pop of color. Many thanks.
Allie says
Hi John – this makes me so happy! What a great idea to add raspberries as a garnish. Thank you so much for dropping by, and wishing you a fantastic 2019!
Adina says
I was looking for new pumpkin idea and this cheesecake looks amazing!! Pinning!
Martha says
I just made the pumpkin cheesecake. After I put into oven I realized I had added only 2 eggs. Ooops! But no matter. Cheesecake was still perfect.
Smooth, pumpkin cheesecake flavors. Pecan maple glaze sinfully good. I will make again and double dry spices.
Allie says
Wow – that’s great to know Martha, about the one less egg. I may try that myself just for kicks. So glad you enjoyed. I adore the glaze. How can you go wrong with cream and maple syrup? Seriously. Happy baking!
Marlene says
WOW! This cheesecake was such a hit last Thanksgiving that it was requested for this year’s celebration! There wasn’t a crumb left at the end of the day! So easy to make and soooooo delicious!
Allie says
Glad to hear it Marlene, I’ve not yet made it this season and your comment is good reminder. Hard to go wrong with maple syrup, pumpkin and pecans! Have a beautiful Thanksgiving and thanks for dropping by!