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Today I've got a tasty new recipe for you that happens to be the final installment in our blogger #RealFoodHoliday progressive dinner series! I don't know about you, but I've personally never been a fan of pumpkin pie (is anyone really?), but I do LOVE some pumpkin cheesecake.
I think this is such a great update to the traditional dessert we've all seen year after year, and with the pecan crust you can easily accommodate any gluten-free guests you might be entertaining.
For another holiday favorite, make this Pumpkin Cream Cheese Bread!
Pumpkin Cheesecake with Pecan Crust
Ingredients
For the Crust
For the Cheesecake Filling
- 1 pound cream cheese (softened, 2 - 8 ounce blocks)
- ½ cup pure maple syrup
- 1 ¼ teaspoons pumpkin pie spice (found in the baking aisle)
- 3 eggs
- 1 cup pumpkin puree
For the Whipped Cream Topping
- ½ cup heavy cream
- 1 teaspoon pure maple syrup
Instructions
- Preheat oven to 375 degrees F.
- In a food processor, process the pecans and salt together to the consistency of coarse crumbs. You could also chop by hand. Mix in the softened butter until the crust mixture comes together.
- Using your fingers, press the pecan crust into the bottom and sides of a pie pan until it's in one even layer. It helps if you get your fingers wet first. Bake the crust by itself until it turns a rich brown, about 10 to 15 minutes. When it's done, remove it from the oven and turn the temperature down to 350 degrees F.
- Meanwhile, use an electric mixer to beat together the cream cheese and maple syrup until smooth. Add in the pumpkin pie spice and then one by one, add each of the eggs. Lastly, add the pumpkin puree and beat together just until mixed.
- Pour the cream cheese mixture into the baked pie crust and stick it in the oven on 350 degrees F for 30 minutes. Lower the heat to 325 and bake until the edges of the cheesecake are puffed and begin to brown, about 10 to 15 minutes more. Put the pie in the fridge and let it cool completely for several hours before adding the whipped cream.
- To make the whipped cream, use an electric mixer to beat the cream and syrup together until fluffy. Use a pastry bag or cookie press with decorating tips to decorate the pie. See the picture just below for how I used the whipped cream to cover up some cracks in the surface! Garnish with chopped pecans if desired.
Notes
Nutrition Facts
#RealFoodHoliday
So here's what this whole holiday progressive dinner thing is all about...a few of us food bloggers thought it would be a fun idea to take turns sharing a different real food recipe that you could add to your holiday table this year. And since I happen to be the last one on the list, here is a little summary of what's been featured so far:
- Deliciously Organic: Apricot Zingers
- Super Healthy Kids: Wild Rice Stuffing
- $5 Dinners: Rosemary Maple Glazed Turkey Breast
- Kitchen Stewardship: Gluten Free Pumpkin Cookies
- 100 Days of Real Food: Pumpkin Cheesecake (This dessert recipe of course!) :)
- The Fresh 20: Apple Crumble
kay says
This was a huge hit at our family Thanksgiving !!! My husband who does not like pecans said he even thought the pecan crust was good. My mother who doesn't like pumpkin pie loved it and the pumpkin pie fans even gave rave reviews too. So thanks for making me look like a good cook tonight. :).
Elizabeth says
Good but had wayyyyy too many pecans. The pecans over powered the cheesecake.
Becky says
I'm eating this right now and IT. IS. AMAZING!
Thanks for a super easy, fantastic recipe!
Paulette says
I made this today and it was fantastic! I made it
with graham cracker crust b/c my son has nut
allergies. It was just just the right level of sweetness
for my family. Thanks for the recipe!
MALIK SHARJEEL says
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Brenda says
Can you substitute stevia for maple syrup?
Amy Taylor (comment moderator) says
Hi Brenda. We've not tried making that substitution.
Amy Taylor (comment moderator) says
Hi Barbara. We are rarely able to answer recipe questions in real time. If you are going to make it that far in advance, I would freeze it.
Ashley says
Thanks for your reply, Amy! I'm glad I didn't just make this change without asking first. I know that Lisa does have a recipe for individual cheesecakes on her website, so could I just follow that recipe and make one big cheesecake instead of several small?
Amy Taylor (comment moderator) says
Hi Ashley. While I've not tried a full size cheesecake from that recipe, I think that should work just fine. ;)
Jennifer says
I am not a pumpkin pie person either, but love cheesecake, I am going to try this this year, but it's just my husband and 2 daughters this year. I really don't want to have left overs... Or I will eat the whole thing. Can I freeze the rest of the pie? If so how long do you think it will last in freezer? Or can I make mini, like cupcake size cheesecakes and freeze them as well. Thank you so much for all that you do! I absolutely love your website!!!!!!!!!!
Jennifer says
I ate at a national chain restaurant today only because that's what my daughter wanted for her birthday. We had the most delicious pumpkin cheesecake but I know it was not the best choice. I'd like to make your recipe here and freeze it. The one we had today seemed like it had been frozen and I loved the texture of it. Would this recipe freeze well and be good right out of the freezer?
Amy Taylor (comment moderator) says
Hi Jennifer. It should freeze well. You will need to allow time for it to soften a bit from the freezer. ~Amy
Nicole says
Looks delicious! Can I bake in a spring form pan? Thanks!
Amy Taylor (comment moderator) says
Hi Nicole. I don't see why not. :)
Nicole says
Thanks Amy! I made it last night in a spring form pan with a water bath to help with cracking. It looks (and smells!) delicious! Had to hide it in the fridge to make sure no one eats it before tomorrow. : )
Barbara says
inwant to make this tomorrow (Sunday) for thanksgiving. Will it keep that long?
Ashley says
I made this recipe last week, and it was definitely a hit!!! I love that it's not overly sweet and that the crust is made from pecans (YUM)! If I wanted to make a plain cheesecake, could I follow this same recipe and just omit the pumpkin?
Amy Taylor (comment moderator) says
Hi there. The pumpkin is a big ingredient in this recipe. Omitting it would change the consistency a lot.
Elizabeth petersheim says
Any idea how long this keeps? Could I make it Wednesday morning and just add the whipped cream right before serving it on Thursday?
Amy Taylor (comment moderator) says
Hi Elizabeth. Yes, you can definitely do that. :)
Katie says
Yum! I've been looking for a pumpkin cheesecake recipe and I love that this calls for maple syrup instead of white sugar.
Meredith says
Thanks for offering up this recipe! My husband absolutely hates pumpkin pie-- and pretty much anything with pumpkin! But I would love to make this cheesecake (without the pumpkin in it) so I may try to fiddle around with this recipe to see if I can turn it into a cheesecake he'll eat, haha. And I love the idea of using nuts for a crust!
Karen Peterson says
These Thanksgiving recipes look divine! Here's another idea to share... I have a FREE PRINTABLE to set the tone for a very thankful celebration with family and friends this Thanksgiving. It's designed to get your guests thinking about and sharing the special qualities that they love about those around the Thanksgiving table. Just print out the template and then let each guest write down what they love about the others... easy as that! Then start your meal with each guest reading the list of things others love about them... what a warm way to start a visit and focus on the people we are so thankful for!!
Find this FREE PRINTABLE at http://simplyfunfamilies.com/celebrate-american-thanksgiving-with-this-free-printable/
Kathleen says
Just made this today and it was delicious. Crust was a little crumbly, but very tasty. I had extra filling and made a separate smaller pie to freeze for later. Thanks for the recipe!
Allison says
I'm wondering if the butter for the crust needs to be completely melted or just softened as in room temperature?
Amy Taylor (comment moderator) says
Hi Allison. Just softened. :)
Kimberly Smith says
Can you freeze the leftovers? It's just my husband and I and I don't want us to eat the whole pie ourselves :)
Amy Taylor (comment moderator) says
Hi Kimberly. It should freeze well. ~Amy
christy says
What size pie pan do you have? Do you have a link to to buy it? I just have a regular size one I guess because all of my filling wouldn't fit..only half of it would! It smells delish though! I may try halving the recipe of the filling next time (unless I can find a deeper pie pan). Thanks for all of your great recipes! Love your cookbook! :)
Amy Taylor (comment moderator) says
Hi there. A ten inch pan works well. We don't have a link for this particular one, however. You can find similar ones wherever ceramic bake ware is sold. :)
Kristin says
In regards to your pumpkin pie comment Lisa, I love it as does everyone else in my family of five. Just made a pumpkin pie last weekend for dessert of the week. I have always roasted my own pumpkin, but this year I finally made my own evaporated milk as well. Yeah, organic and Carageenen free! It was delish! Sadly, I am the only one who likes cheesecake, and we live in Wisconsin, crazy huh. I'll have to give this recipe a try when I have to take dessert somewhere. I love nut crusts on cheesecakes!
Jayle S. says
I am pretty sure for making a cheesecake - you place a shallow dish of water in the bottom of the oven to keep it from cracking.
Ana says
I'm wondering if the crust can be made with a different type of nut? We have a food allergy to pecans.
Kristin says
Walnuts or hazelnuts are both good crust options, otherwise I'm sure a traditional graham cracker crust would work fine. I prefer homemade graham crackers. Ginger snaps would probably make a fabulous crust as well.
Gina says
How do you make pumpkin puree?
Kristin says
Wash a pie pumpkin cut in half and scoop out the seeds. Roast on a jelly roll pan in a 490 degree oven for 1 hour (I roast skin side up). Let cool pumpkin cool slightly, scout out flesh and purée with an immersion blender or food processor. Let cool in the fridge and dump out the accumulated juices or strain juices out over a bowl in a cheesecloth lined strainer. This gives the puréed pumpkin the thicker consistency of canned pumpkin.
A standard pie pumpkin usually yields 3-4 cups of pumpkin purée.
Kristin says
Oops, roast in a 400 DEGREE oven.
LL says
If it is cracked, it's over baked. I made cheesecakes for years before just learning this.
Alicia E. says
Could you use honey in place of the maple syrup? Would you have to alter the amount?
Amy Taylor (comment moderator) says
Hi Alicia. You can exchange it 1:1. :)
Christina says
Looks wonderful! Our daughter has an egg allergy, do you think flax-eggs or egg substitute could be used instead?
Amy Taylor (comment moderator) says
Hi Christina. I've used flax eggs successfully many times but not in a recipe that called for this many eggs. It would be an experiment. This thread might help: http://www.thekitchn.com/what-is-the-best-substitute-for-eggs-when-baking-176707. ~Amy
Joelle says
This looks like a wonderful option for my gluten-sensitive teenager! Did you make a puree from a baked pumpkin? Could I use canned pumpkin? (Our local grocer stocks an organic canned pumpkin.)
Amy Taylor (comment moderator) says
Hi Joelle. You can use a canned pumpkin puree. Lisa did. :)
Steph says
Any ideas for a crust that doesn't have nuts? We have a nut allergy to work around.
Carrie says
Yes! Any ideas would be awesome! My brother and I are both also severely allergic! Thank you!
Jin says
I'm wondering the same thing. My son is allergic to nuts, too. I wonder if crushed sunflower seeds would work?
Critical Reader says
You can replace the nuts by plain cookies like Graham Crackers, butter cookies or something alike. That's a crust frequently used for cheesecake. A sweet quiche dough works too (flour, butter, sugar, egg, some water).
Valerie says
I agree with you regarding the pumpkin pie! It is my daughters favorite and I am always asking her if she is bored with it! I certainly am and did add cream cheese last year. Will definitely try yours this year! Yumm!!
Trace says
Looks amazing! But we all LOVE pumpkin pie too!!!
Susan Spencer says
This sounds awesome. It also sounds like a good substitute crust for your pecan pie!
Jaime says
WOW! Gluten-free and delicious- I'm ready for the holidays!
MonicaB says
If you don't want the cracks in the cheesecake, sometimes it helps to put a dish of water in the oven while baking. But I usually just use the whip cream to cover up too! This recipe looks wonderful, I'm hosting desert for thanksgiving, I will have to try the filling and figure out a different crust (no nuts here).
Lisa says
I've read that too about the water, but agree it's easier to just cover it up with whipped cream :)
Gail says
Martha Stewart says when the cheesecake is done, to turn off the oven, and let it cool off in the oven for TWO HOURS, NO OPENING THE OVEN, and it will be crack free. Then pull out, bring to room temp, then refrigerate for at least 4 hours before slicing.
Daniela says
this recipe looks good and I love pumpkin pie!
Maryea {happy healthy mama} says
Oh my--pumpkin pie is my absolute favorite! Hands down my favorite part of Thanksgiving. I'll forgive you for not liking it though. ;-) This looks like a fabulous dessert, too.
Erica says
We love pumpkin pie! Do you really think people don't?
Lisa says
Yes, I really wonder how people can like pumpkin pie - not my dessert of choice at all! LOL
Kim says
This looks delicious but did you really ask if anyone really loves pumpkin pie? For real? In our family, pumpkin pie is one of our absolute favorites! We right over who gets the last piece. (And I make two for Thanksgiving .)
Ali says
Yes, I thought that was an odd comment as well! My son, who doesn't like desserts, loves pumpkin pie!
Kim says
Here too. I have three sons, two of whom are picky, picky, picky. But they all love pumpkin pie. With real whipped cream! I use my grandmother's very simple recipe. Yum yum!
Kari @ Cooking with Toddlers says
Everything on the list looks wonderful and I think I'll have to make the cake this weekend; looks so good!
Lisa says
Enjoy! :)