Stew's Favorite Pumpkin Cheesecake
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
- 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
Directions
Cheesecake Directions:
Beat cream cheese, sugar, and brown sugar together until smooth and creamy (2–3 minutes).
Mix in pumpkin puree, heavy cream, cornstarch, pumpkin spice, and cinnamon until smooth.
Add eggs one at a time, mixing on low just until blended. Do not overmix.
Pour batter evenly into the two pans.
Place pans in the roasting pan and pour hot water halfway up the sides.
Bake for 90–95 minutes, or until the centers are just set and slightly springy.
Turn off oven and crack door slightly; let cheesecakes cool for 1 hour in the oven.
Remove from water bath, loosen edges with a knife, and cool completely.
Refrigerate overnight before topping.
Topping Directions:
In a saucepan, combine heavy cream and maple syrup.
Bring to a gentle boil, then reduce heat and simmer until slightly thickened (about 10–12 minutes).
- Stir in toasted pecans and simmer 1–2 minutes more in heavy cream maple syrup mix.
Let cool until warm but pourable
- Spoon evenly over chilled cheesecakes.
Chill again for at least 30 minutes to set the topping.
- Slice with a warm, clean knife for neat servings.