Vanilla Maple Pumpkin Cheesecake with Maple Praline Glaze

Vanilla Maple Pumpkin Cheesecake by Barbecue Queen

Vanilla Maple Pumpkin Cheesecake with Maple Praline Glaze

Prep Time

40 minutes

Cook Time

95 minutes


8 people

Maple is the flavor of the season! More specifically, Vanilla Maple Pumpkin Cheesecake.

With the family Pumpkin Cheesecake recipe in mind, and Maple Guild Maple Syrup in hand, a little tweaking created this mouthwatering creation. Topped with a Maple Praline Glaze, the flavors of the cheesecake and glaze complement each other perfectly.

For more mouthwatering recipes made with Maple Guild Syrup, click here!

This recipe is courtesy of Barbecue Queen for the Maple It Recipe Contest.


For the Crust

  • 1 1/2 cup graham cracker crumbs
  • 1/2 cup ground pecans
  • 1/4 cup granulated sugar
  • 1/3 cup melted butter

For the Filling

  • 3 - 8 oz. packages cream cheese, softened
  • 1 1/4 cup brown sugar
  • 1 - 15 oz. can pumpkin puree
  • 1/2 cup evaporated milk
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup Maple Guild Vanilla Bean Infused Maple Syrup
  • 3 large eggs, room temperature

For the Praline Glaze

  • 3/4 cup toasted chopped pecans
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 3/4 cup Maple Guild Vanilla Bean Infused Maple Syrup


  • 1 Combine melted butter, graham cracker crumbs and sugar in a small bowl. Press into the bottom and up the sides of a 9″ spring form pan. Bake at 350* for 10 minutes. Set aside to cool.
  • 2 In large bowl beat cream cheese and brown sugar until smooth. Beat in remaining filling ingredients on low-speed until combined. Pour into crust.
  • 3 Cover the bottom and sides of the pan with 2 layers of foil. Place the pan onto a cookie sheet. Place into 350* oven and fill the cookie sheet with warm water. This makes a water bath.
  • 4 Bake at 350* for 77-85 minutes until the center is set. Cool on wire rack for 30 minutes. Slowly run a knife around the edges of the pan and remove the sides. Chill overnight.
  • 5 In small pan combined cream, sugar , and maple syrup and bring to a boil. Boil on medium for 20 minutes, stirring occasionally. Pour into glass measuring cup and let chill completely. Add chopped pecans before service.
  • 6 Pour glaze all over the top of cheesecake. Slice and serve!


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