Maple Pumpkin Cheesecake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 9/10/2020
Serves: 10 Save

Ingredients (18)

Crust

  • 1 cup All Purpose Flour
  • ½ cup Yellow Cornmeal
  • 2 T Sugar
  • ¼ tsp Salt
  • 7 T Unsalted Butter
  • 4 T Water

Filling

  • 12 oz Cream Cheese
  • ¾ cup Sugar
  • 3 Eggs
  • ¼ cup Half and Half
  • 2 T All Purpose Flour
  • 15 oz Canned Pumpkin Puree
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1 tsp Ground Allspice
  • ½ tsp Salt
  • ¼ tsp Ground Nutmeg
  • 3 T Maple Syrup

Directions

  1. Mix flour, cornmeal, sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.
  2. Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch diameter round. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.
  3. Preheat oven to 350F.
  4. To prepare the filling, combine 8 ounces cream cheese, sugar, eggs, half-and-half and flour in a bowl. Beat with an electric mixer on medium speed until smooth. Remove 1/3 cup of the mixture and transfer to a separate bowl; reserve. Add pumpkin, cinnamon, ginger, allspice, salt and nutmeg to the egg mixture in the mixing bowl; beat until smooth.
  5. To the reserved egg mixture, beat in remaining 4 ounces cream cheese and maple syrup.
  6. Pour pumpkin mixture into the pie crust. Spoon little dollops of the maple mixture all over the top and gently swirl it through (using a fork handle, or a chopstick) the filling.
  7. Bake on a baking sheet, 50 to 60 minutes, until filling is just set. Remove from oven and let cool on a wire rack 1 hour. Transfer to refrigerator and chill at least 3 hours before serving.

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