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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.
Print Recipe
Prep 20 minutes
Cook 1 hour
Total 4 hours
Course Autumn Dessert, Dessert, Fall Desserts
Cuisine American
Servings 8

Equipment

  • 9" Springform Pan
  • Electric Hand Mixer
  • Large Mixing Bowl
  • Spatula

Ingredients
  

Crust
  • 6-8 Crushed Graham Crackers
  • 1/4 cup Sugar
  • 1/3 cup Melted Butter
Cheesecake
  • 1 15 oz can Pure Pumpkin Puree
  • 1 8 oz block Cream Cheese
  • 2 tbsp Pumpkin Pie Spice
  • 1 14 oz can Sweetened Condensed Milk
  • 4 Eggs
Maple Whipped Topping
  • 2 cups Heavy Whipping Cream
  • 1 1/2 tsp Maple Extract
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Sugar
Toppings (optional)
  • Chopped Roasted Pecans
  • Pumpkin Pie Spice

Instructions
 

  • 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.
  • 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.
  • 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!
Keywords cheesecake, Cream Cheese, Heaving Whipping Cream, Pumpkin, Pumpkin Spice, Whipped Cream