Double the decadence this fall.
How can you make pumpkin pie even more indulgent? Combine it with cheesecake. This recipe combines the best of both desserts into one awesome autumn treat.
To sweeten the deal, this recipe also incorporates a generous amount of maple syrup – into both graham cracker crust and the filling. With added notes of ginger, cinnamon, and vanilla, you can enjoy a rich, creamy, perfectly fall-flavored dessert ensured to impress at your next holiday gathering.
Serve with a whipped cream topping or an added drizzle of extra maple syrup and enjoy!
Recipe notes: With this recipe, it’s best to let the cheesecake cool. At least 30 minutes resting in the fridge should do it, or if you have the time, plan ahead for about 3 hours in the fridge. For extra maple flavor, try and get your hands on some maple sugar + cinnamon – something like this should work – for the perfect finishing touch.
Time You Need
- 30 minutes prep
- ~50 minutes cooking
- ~30 rest
What You Need
- 8 ounces of light cream cheese, room temp
- 3 large eggs
- ½ cup of evaporated milk
- 1 15 oz can of pumpkin puree
- 1/2 cup of brown sugar
- 2 tsp of vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- ¼ tsp clove
- 2 tsp pumpkin pie spice
- 1/2 tsp ground ginger
- 2 tbsps maple syrup
- 1 tbsp flour
- Whipped cream or cool whip
- For the crust:
- 2 cups of finely ground graham cracker crust
- 2 tbsp melted butter
- 1 tbsp maple syrup
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
What You Do
- For the crust:
- Mix the graham crackers, maple syrup, cinnamon, vanilla extract, and melted butter until well blended.
- In a 9 inch pie plate, press the mixture evenly into the plate to form the crust. Refrigerate while you work on the filling.
- For the filling:
- Start by preheating the oven to 375. In a large bowl, using a hand or stand mixer, gently mix cream cheese, brown sugar, evaporated milk and spices until nice and fluffy. Working one at a time, add in eggs and beat on a low speed until mixed in. Then, add in pumpkin, maple syrup, and flour. Gently mix until filling is smooth.
- Pour into the crust and bake in the oven for 45-50 minutes, until lightly brown at the top. The center should be almost set, and wobble just a bit. Remove from oven and let it cool to room temp, about 30-35 minutes, before placing in the refrigerator until ready to serve.
- Garnish with whipped cream and additional cinnamon, maple syrup, or pumpkin spice!