Pumpkin Cheesecake with Maple-Pecan Topping

Stew's Favorite Pumpkin Cheesecake Recipe

This decadent cheesecake combines favorite fall flavors – pumpkin, brown sugar, and cinnamon – smothered with a heavenly maple syrup and pecan topping.  For the best texture and flavor, Stew's bakers recommend preparing this cheesecake a day in advance and chilling it overnight until fully set.  You can still get that homemade feel by using a store-bought cheesecake and simply adding our irresistible Maple-Pecan Topping!

While this recipe calls for canned pumpkin puree, it’s easy to roast your own pumpkin at home.  Cut and scoop out the seeds from a sugar pumpkin, roast in the oven, and puree the pumpkin flesh until smooth.

Servings

Yields Two 9-inch cheesecakes

Ingredients for the Maple-Pecan Topping

  • 1 cup Stew's Heavy Cream
  • ½ cup Maple Syrup
  • 1 cup Toasted Pecans, roughly chopped
  • Pinch of Salt (optional, but recommended)

Maple-Pecan Cheesecake Topping Directions

This makes enough topping for one 9-inch cheesecake (about 8–10 servings).

  1. Toast the pecans: If they aren't already toasted, spread them on a baking sheet and toast at 350°F (175°C) for 7–10 minutes, until fragrant. Let cool, then roughly chop.
  2. Make the maple cream: Pour the heavy cream and maple syrup into a pot and bring it to boiling point and lower to simmer
  3. Add pecans: Gently fold in the toasted pecan and simmer until mix thickens.
  4. Top the cheesecake: Spoon the maple-pecan cream over a fully chilled cheesecake.
  5. Finish: Sprinkle toasted pecans over the top and, if desired, drizzle with a little extra maple syrup.

Ingredients for the Pumpkin Cheesecake

  • 2 lbs. of Stew's Cream Cheese
  • ½ cup of Sugar
  • ½ cup of Brown Sugar
  • 1 ¼ cup of Pumpkin Puree
  • 2 tbsp. of Stew's Heavy Cream
  • ¼ tsp. of Ground Cinnamon
  • 1 ½ tbsp. of Cornstarch
  • 4 large Eggs at room temperature

Pumpkin Cheesecake Directions

This yields two 9-inch cheesecakes.

  1. Preheat the oven to 325°F (165°C). Grease or line your cheesecake pan with parchment paper.
  2. Soften the cream cheese if you haven't already. It should be at room temperature so the filling becomes smooth.
  3. Beat the cream cheese in a large mixing bowl until smooth and creamy, with no lumps.
  4. Add the sugars — ½ cup granulated sugar and ½ cup brown sugar. Beat until fully combined.
  5. Mix in the pumpkin until smooth and evenly incorporated.
  6. Add the heavy cream, cinnamon, and cornstarch. Mix until everything is well combined.
  7. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing once the eggs are added.
  8. Pour the filling into your prepared cheesecake pan and smooth the top with a spatula.
  9. Bake at 325°F until the edges are set but the center still has a slight jiggle. Depending on your pan size and oven, this will generally take about 55–75 minutes.
  10. Turn off the oven and leave the cheesecake inside with the door slightly open for about 30–60 minutes. This helps prevent cracking.
  11. Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
  12. Add your maple-pecan topping
  13. Slice and serve chilled.

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