Pumpkin Cheesecake with Maple Whipped Cream

Substitute this if you are tired  of pumpkin pie

Substitute this if you are tired of pumpkin pie

We love all things pumpkin. Add pecans and maple syrup, we love them even more. If you’re serving a crowd, and you probably are double or triple the whipped cream recipe below. As is, it should make four servings.

Pumpkin Cheesecake

Crust

  • 1 cup ground cinnamon graham crackers
  • 1/2 cup ground pecans
  • 3 tbsp butter

Combine everything together and press crust into the bottom of a greased 9″ springform pan. Bake at 350 degrees until browned, about 10 minutes. Remove from oven and cool.

Filling

  • 3 1/2 8 oz packages full fat cream cheese
  • 1 15 oz can pumpkin puree
  • 4 eggs
  • 1 1/4 cups sugar
  • 2 tbsp flour
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt

Beat cream cheese and sugar until smooth. Add flour and pumpkin and beat until mixed scraping down sides of bowl if required. Add spices and extract and mix again. Add eggs one at a time and beat them into filling. Pour filling into prepared springform pan. Bake at 300 degrees for 45 minutes. Turn off heat to oven and let sit inside for two hours. Do not open oven during that time. Remove from oven and place in refrigerator for four hours before serving. Top with whipped cream.

Maple Whipped Cream

  • 1/2 cup heavy cream
  • 1 tbsp maple syrup
  • 1 tsp cinnamon sugar

Combine all ingredients in a large bowl. Beat with a hand mixer set on medium high, until soft peaks form, about five minutes.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Food, Recipes and tagged , , , , , . Bookmark the permalink.

15 Responses to Pumpkin Cheesecake with Maple Whipped Cream

  1. Eva Taylor says:

    Those must be very generous servings! I’m not a huge fan of pumpkin pie, but cheesecake is a whole other story! Yum!

  2. Wow. Looks impressive.

  3. ChgoJohn says:

    This cheesecake will grace more Thanksgiving tables this year than you’ll ever know, Greg. It looks fantastic.

  4. Ginger says:

    This looks delicious. Oh, how I wish I liked pumpkin! I keep trying it, hoping my taste buds will change their mind, but they are stubborn.

  5. This cheesecake is stunning and topped with maple syrup whipped topping. Perfect with a cup of Jo or holiday tea. Have a super week. BAM

  6. egg me on says:

    Umm … yes please!

  7. Sarah and I were just saying we wanted to do pumpkin cheesecake this year – Rufus to the rescue! 🙂

    • Ok – this is THE AWESOMEST cheesecake I have ever made. I have a smaller springform pan than yours, and baked the leftover filling in a ramekin, so I got to ‘preview’ it after dinner last night. Pure, creamy perfection!
      Thanks, Guys, and Happy Thanksgiving 🙂

  8. Pingback: All Our Thanksgiving Day Recipes in One Place | Rufus' Food and Spirits Guide

  9. This looks so rich and decadent! 🙂 We love all things pumpkin, too – and cheese- and graham crackers… of course sugar. 😉 Best – Shanna

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