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Pumpkin Pie Cheesecake

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Pumpkin Pie Cheesecake

Definitely a crowd pleaser, this decadent dessert needs to be made a day in advance.


  • 15 ounces pumpkin
  • 3 eggs
  • 1½ cups sour cream
  •  cup real maple syrup
  • 24 ounces cream cheese
  • 1 cup sugar
  • 1½ teaspoon Stuart’s Spices Pumpkin Pie Spice
  • 1½ tablespoon lemon juice
  • 1 tsp. vanilla extract


For the graham cracker pecan crust:

  • 4 graham crackers
  • 24 ginger snaps
  • ½ cup toasted pecans
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar


  • Preheat the oven to 325° F
  • To make the crust place the crackers, ginger snaps and pecans in a food processor until finely ground
  • Add the melted butter and sugar and mix well
  • Press into a spring form pan, along the bottom and going part way up the sides
  • Bake the crust for ten minutes
  • Remove from oven and cool
  • To make the filling, cream together the cream cheese and sugar, then add the pumpkin
  • Gently beat the 3 eggs, then mix into the cream cheese mixture
  • Mix in the Pumpkin Pie Spice, lemon juice, and vanilla extract
  • Spoon filling into the baked crust
  • Bake for about 55 minutes until set
  • While it’s baking, whisk the maple syrup with the sour cream
  • When you remove the cheesecake from the oven, pour this mixture on the top of the cake
  • Return to oven and bake 15 more minutes or until set
  • Turn oven off, open oven door a crack, and leave the cake in the oven for another 20 minutes
  • Chill overnight in refrigerator