This post is sponsored by Philadelphia® Cream Cheese. I’m pleased to partner with them to bring you this delicious recipe featuring their products. All opinions are mine alone.
There’s nothing like homemade cheesecake. What’s even better is an easy, 3-step homemade cheesecake packed full of delicious Fall flavors!
Everything about this Maple Pumpkin Cheesecake radiates Fall, even though it would be enjoyable any time of the year. If you know me, you know I LOVE Fall and Halloween. And when it’s not Fall, I am thinking about all things Fall! As I sat down to work on recipe development the for Fall, I knew I wanted to make a crowd pleaser to celebrate Halloween with our friends and neighbors. I really wanted to take a classic pumpkin cheesecake and elevate it with another Fall flavor and warm spices..
That’s where the maple comes in. It takes a plain pumpkin cheesecake to the next level. Just one bite of the maple, pumpkin combination with cinnamon and nutmeg will transport you to sweater weather and trick-or-treating!
The real MVP of this Maple Pumpkin Cheesecake is the rich and creamy Philadelphia Cream Cheese. After all, what is cheesecake without it?! The Philadelphia Cream Cheese creates an irresistible, creamy texture.
Now that we discussed flavor and texture, we need to talk about how incredibly easy this cheesecake recipe is. It’s called a 3-step recipe for a reason! It’s as easy as: Mix. Pour. Bake. That’s it!
This Maple Pumpkin Cheesecake recipe is great for all of your Fall occasions, but if you want to make it festive for Halloween, you can use mini chocolate chips to design a jack-o-lantern face. The natural orange color of the cheesecake makes for a great canvas.
Let’s get this Halloween party started!
- 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 1 cup pumpkin puree
- ½ cup sugar
- 1/3 cup pure maple syrup
- 1 ½ tsp molasses
- 1 ½ tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 eggs
- 1 ready-to-use graham cracker crust (9 oz.)
- OPTIONAL: 3 tbsp Mini semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- In a stand mixer (using paddle attachment) or large mixing bowl using hand mixer, beat cream cheese, pumpkin puree, sugar, maple syrup, molasses, ground cinnamon and ground nutmeg until well combined. Add eggs; beat until combined.
- Pour mixture into ready-to-use crust.
- Bake 35-40 minutes. Let cool. Then refrigerate 3 hours.
- OPTIONAL: Use mini semi-sweet chocolate chips to design a festive jack-o-lantern face before serving.
Notes: Cheesecake should have a slight jiggle in the center before removing from oven.