Maple Pecan Pumpkin Cheesecake

Never eat plain old cheesecake again! The sweetness of maple, the richness of pumpkin and the crunch of pecans make this decadent dessert an autumn staple. From crust to cheesecake to topping, the flavors complement each other through to every last bite.

Yield: 12 servings ( Serving Size: Servings )
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  • 1 can(s) (16 oz) solid pack pumpkin
  • 3 package(s) (8 oz each) cream cheese, softened
  • 13 (about 1 3/4 cup) pecan shortbread cookies, crumbled
  • 2 tablespoon(s) butter, melted
  • 2 tablespoon(s) butter, melted
  • 2/3 cup(s) canned evaporated milk
  • Cheesecake filling:
  • 1/2 cup(s) chopped canned pecans
  • 1/2 cup(s) chopped canned pecans
  • 2 tablespoon(s) cornstarch
  • Crust:
  • 2 eggs
  • 1/2 teaspoon(s) ground cinnamon
  • 1 1/2 teaspoon(s) maple flavoring
  • 1/4 teaspoon(s) maple flavoring
  • 1/4 cup(s) packed brown sugar
  • 1 1/4 cup(s) packed brown sugar
  • Topping:


  1. Heat oven to 350F.

  2. For Crust: Mix the cookie crumbs and butter until uniformly moistened. Press onto the bottom and 1inch up the sides of a 9 or 10inch springform pan; sprinkle with pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.

  3. For Cheesecake Filling: Beat the cream cheese and brown sugar until creamy in large bowl of an electric mixer at medium speed. Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Pour into the prepared crust. Bake in the oven for 55 minutes or until the edge is set.

  4. For Topping: Combine pecans, brown sugar, butter and maple flavoring. Sprinkle over the surface of cheesecake. Return the cheesecake to 350F oven for 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.
November 2011

This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.

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