Spiced Maple Pumpkin Cheesecake

Discover a delectable twist on the classic pumpkin cheesecake, infused with warm spices and a touch of maple for a rich autumn dessert. Perfect for holiday gatherings and a treat for all cheesecake lovers.

Prep time: 30 minutes
Cook time: 55 minutes
Serves: 12

Ingredients

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

1/4 cup granulated sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup canned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 cup pure maple syrup

1/4 cup heavy cream

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.

2. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl; press mixture evenly into the bottom of the prepared pan.

3. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.

4. Add eggs one at a time, mixing well after each addition.

5. Stir in pumpkin puree, cinnamon, nutmeg, and cloves until combined.

6. Pour the cream cheese mixture over the crust in the springform pan.

7. Drizzle maple syrup and heavy cream on top and gently swirl with a knife.

8. Bake in the preheated oven until the center is set, about 55 minutes.

9. Let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Storage

Store covered in the refrigerator for up to 5 days.

Reheating

Reheat by letting individual slices sit at room temperature for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.