Pumpkin Cheesecake with Maple Whipped Cream

When I first thought about doing the Orange October, I thought it might be hard to come up with so many recipes with an orange/Autumn theme, but I am having no trouble at all! We had some people over for dinner last night, and when I asked my husband what we should do for dessert, he suggested pumpkin pie. I’m not going to lie, I was never the biggest fan of pumpkin pie. We never ate it growing up. I think the first time I made a pumpkin pie was my first Thanksgiving as a married woman. The texture just seems a little off to me, so no pumpkin pie. Pumpkin cheesecake however, is a different story! Who doesn’t love cheesecake? Especially healthy cheesecake! There’s dairy and pumpkin. Doug even said we were extra awesome because pumpkin is in season right now (we used canned, but it was a good thought!).

One of the things that I really like about cheesecake s that it does much better when it’s made the day before. Cheesecake needs to be thoroughly cooled and then chilled. I made this the afternoon before and let it sit in the open oven for a couple of hours, and then I put it in the fridge overnight. One of the other delicious additions was the maple whipped cream. My guests can’t vouch for this as I forgot the whipped cream in the fridge, but when I went back for my second helping (for official tasting purposes!) I was very impressed!

I also decided to change up the normal graham cracker crumb base for a chocolate cookie crumb base. Everything is better with chocolate … isn’t it?! If you’re looking for a change from the traditional pumpkin dessert, give this cheesecake a try.

Pumpkin Cheesecake with Maple Whipped Cream



  • 2 c. chocolate wafer cookies, crushed
  • 6 Tbsp. butter, melted
  • 4 Tbsp sugar


  • 4 8oz. packages cream cheese, softened
  • 1 1/2 c. sugar
  • 5 eggs
  • 1/4 c. flour
  • 2 tsp. pumpkin pie spice
  • 1 14oz. can pumpkin

Maple Cream:

  • 1 c. whipping cream
  • 2 Tbsp. sugar
  • 1 tsp. maple flavoring


  1. Combine crust ingredients in a food processor and pulse.
  2. Press crust ingredients into a lightly greased springform pan. Chill while putting together the filling.
  3. Beat softened cream cheese until fluffy. Add in sugar and beat until combined. Add eggs one at a time, beating well after each addition. Gradually add flour, spice and pumpkin.
  4. Pour filling into pan and bake in a 325º oven for 1 1/2 hours, or until set.
  5. Leave in the oven with the door cracked open for two hours and then chill overnight in the refrigerator.
  6. Before you’re ready to serve, beat the whipping cream with the sugar and the maple flavoring.
  7. Serve the cake with a dollop of whipped cream.

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  1. Yum!!!! I will definitely be making this!

  2. mmmmmm cheesecake + pumpkin = one of my favs!
    i’ve never had maple cream – yum!