Pumpkin Spice Cheesecake with Maple Whipped Topping

This pumpkin spice cheesecake with maple whipped topping is the perfect dessert to carry you through the fall season. The spice in the creamy cheesecake is so rich and fluffy. Paired with the graham cracker base and the maple whipped topping. It’s a mix of all your favorite autumn flavors all in one bite.

One of the main things that I love about this recipe is that it isn’t just too sweet. It’s the perfect creamy bite of pumpkin, cinnamon and maple. The whipped topping contains just the right amount of sweetness. I don’t know about you, but I could make a dessert out of fresh whipped cream. Read along to see how I make this pumpkin cheesecake in a few simple steps!

Equipment You Will Need

The main piece of equipment that I thought was essential for this recipe was a 9″ springform pan. I bought a set of 3 at Wal-Mart for $12. You’ll also need a hand mixer and a couple of mixing bowls. I also could not survive without my Pyrex measuring cups. I use them for almost everything.

Ingredients You Will Need

Crust

Graham Crackers:

I used about 6-8 whole graham crackers. I placed them in a large plastic bag and crushed them with a rolling pin.

Sugar:

Add 1/4 cup of sugar to the crush graham crackers. This adds just a bit more sweetness to the crust.

Melted Butter:

I used a 1/3 of a cup or a half stick of melted butter to the sugar and graham crackers. This serves as the binder and makes the crust so rich and delicious.

Cheesecake

Cream Cheese:

You’ll first whip a block of cream cheese. Make sure that you set it out to room temperature before beating.

Pure Pumpkin Puree:

You’ll use a whole 15 oz can of pumpkin puree. Make sure that you don’t mistake it for pumpkin pie filling. You want pure pumpkin puree.

Pumpkin Pie Spice:

You’ll use two tablespoons of pumpkin pie spice. This spice is a mix of cloves, allspice, cinnamon, and nutmeg. It add that warm, Fall flavor.

Sweetened Condensed Milk:

Add in a whole can of sweetened condensed milk. I love using this in place of a sweetener. It makes this recipe so rich, but not overpowering.

Eggs:

You’ll use 4 eggs that have been set out to room temperature.

Maple Whipped Topping

Heavy Whipping Cream:

Two cups of heaving whipping cream. So fatty and delicious.

Maple Extract:

Add in some maple extract. It gives the cream a hint of maple syrup flavor.

Vanilla Extract:

The vanilla adds a bit of warmth and richer flavor.

Sugar:

And lastly, sugar. It adds a small hint of sweetness to the topping.

Step By Step How to Make This Pumpkin Spice Cheesecake with Maple Whipped Topping

Step 1

Preheat your oven to 300 degrees and set out your eggs and cream cheese to reach room temperature. Mix your melted butter, crushed graham crackers, and 1/4 of a cup of sugar in a bowl. Pour the mixture into the bottom of a 9″ springform pan. Press and compact the mixture with the flat bottom of a cup until it creates the form of a crust. Keep pressing with the cup until it is completely compacted to the bottom of the pan.

Step 2

Once your cream cheese has reached room temperature, beat in a bowl with your electric mixer. Then add in your can of pumpkin puree and pumpkin pie spice. Continue beating with the hand mixer. You’ll then add in your can of sweetened condensed milk. Continue beating until all is mixed together. Turn your mixer on the lowest setting then mix in the eggs one at a time. Pour your mixture on top of your crust and bake for 60 minutes at 300. Remove from the oven. Your cheesecake will still be jiggly in the center. Let it set out for at least an hour. The cheesecake will become firm as it sets.

Step 3

Place your heavy whipping cream, vanilla and maple extracts, and 1 tablespoon of sugar in a large mixing bowl. Beat on high until firm, stiff peaks form of the whipping cream. Remove the springform from around the cheesecake and spread your whipped cream on top. Place chopped roasted pecans and dust more pumpkin pie spice on top. Chill in the refrigerator for 2 hours. Serve cold. Enjoy!

One More Thing!

Did you try this recipe? If so, what did you think? Please let me know in here or in the comments below! I’d love to hear from you!