If you’re hunting for a show-stopping dessert that screams cozy sweater weather (or maybe a little “thanks, Mom” on Mother’s Day), this Maple Pumpkin Cheesecake is about to be your new go-to. It’s a no bake cheesecake that’s creamy, dreamy, and packed with all those Fall Cheesecake Flavors we crave—maple, pumpkin, and a touch of warm spice. Oh, and let’s not forget that rich, buttery pecan praline topping that makes this dessert look way fancier than the effort it takes to make.
You know how some desserts demand hours of oven babysitting? Yeah, not this one. This Spiced Cheesecake whips up fast and chills to perfection while you go about your day pretending to be productive. The texture? Light and fluffy, like a cloud had a love child with a pumpkin pie. The flavor? Think Maple Pecan Cheesecake meets Pumpkin Spice Cheesecake, with a caramel-y topping that takes it from “yum” to “whoa.”
Here’s a pro tip: Homemade whipped cream really makes this dessert shine. But FYI, if you’re short on time (or patience), thawed frozen whipped topping totally works. Also, if you’re using a 9-inch pie plate, just mound that filling high in the center—you’ll fit it all in.
And get this—you can make both the cheesecake and the praline topping ahead of time. Just reheat the topping gently until it’s runny again before serving. Easy, right?
Whether you’re celebrating fall, Thanksgiving, or treating Mom to one of the best Mothers Day Desserts ever, this Pumpkin Pecan Cheesecake delivers all the cozy feels. So go ahead—grab that mixing bowl, channel your inner dessert hero, and let this Fall Flavor Cheesecake steal the spotlight at your next gathering. Because honestly, who can resist Fall Cheesecakes that taste like a hug in dessert form?
Maple Pecan Pumpkin Cheesecake - Perfect for Fall or Mother’s Day Desserts
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- Pinch of salt (about ⅛ teaspoon)
- 6 tablespoons melted butter
- Filling:
- 12 oz cream cheese, softened to room temperature
- ½ cup powdered sugar
- ¼ cup brown sugar
- ¾ cup pure pumpkin purée (not pumpkin pie mix)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 2 teaspoons maple extract
- 3 cups freshly whipped cream or one (8 oz) tub of thawed whipped topping
- Pecan Praline Topping:
- ¾ cup unsalted butter
- ½ cup brown sugar
- ½ cup heavy whipping cream
- Pinch of salt (about ⅛ teaspoon)
- ¾ cup chopped pecans
Instructions
Heat your oven to 350°F and lightly grease a 9-inch pie plate with nonstick spray. In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles damp sand.
Press the crumb mixture evenly into the bottom and up the sides of the pie plate. Bake for about 8 minutes, or until it starts turning a light golden color. Let it cool completely on a wire rack before adding the filling.
In a stand mixer, beat the cream cheese with both sugars until smooth and fluffy. Mix in the pumpkin purée, spices, and maple extract until everything is fully incorporated.
Gently fold the whipped cream into the pumpkin mixture until just combined—don’t overmix! Spoon the filling into the cooled crust, spread evenly, and chill in the fridge for at least 3 hours, or until firm.
In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring often. Once the sugar dissolves, stir in the cream and salt. Bring the mixture to a gentle boil and cook for about 5 minutes, stirring constantly so it doesn’t scorch.
Remove from heat and let the mixture cool for about 10 minutes. Stir in the pecans and allow it to cool slightly longer (another 10–15 minutes). Spoon the warm praline sauce over slices of cheesecake just before serving.
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