If you are craving something that wraps up all the flavors of the season in one stunning dessert, this maple pecan pumpkin cheesecake is truly A Perfect Autumn Delight. It balances the rich creaminess of cheesecake with the warm, spicy notes of pumpkin and cinnamon, all topped with a crunchy maple-glazed pecan layer. This dessert feels like a warm hug from the inside and is a guaranteed showstopper for any fall gathering or cozy night in.

A Perfect Autumn Delight Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list fool you—these ingredients are all simple staples that come together beautifully to create a dessert bursting with taste, texture, and inviting autumn colors. Each element has a special role, from the buttery crust to the tangy cream cheese filling and the glossy pecan topping.

Graham cracker crumbs: The base of a perfect crust, adding crispness and a subtle sweetness.
Chopped pecans for crust: Introduce a nutty crunch that complements pumpkin perfectly.
Brown sugar: Adds deep caramel notes that enhance the crust’s flavor.
Melted unsalted butter: Binds the crust ingredients together for perfect firmness.
Cream cheese, softened: The creamy foundation that gives the cheesecake its luscious texture.
Pumpkin puree: Provides that signature autumn flavor and vibrant orange hue.
Granulated sugar: Sweetens the filling just right without overpowering.
Pure maple syrup: Infuses warm sweetness and a hint of richness, used both in filling and topping.
Large eggs: Essential for structure, helping the cheesecake set perfectly.
Vanilla extract: Enhances flavors with a smooth aromatic touch.
Ground cinnamon, nutmeg, and ginger: The spice trio that makes this dish A Perfect Autumn Delight with their cozy warmth.
Salt: Balances the sweetness and brings out all the flavors.
Pecans, halved for topping: Toasted and glazed for added texture and irresistible crunch.
Whipped cream (optional): A light, airy addition that pairs beautifully with each bite.

How to Make A Perfect Autumn Delight

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, finely chopped pecans, brown sugar, and melted butter. Mix until everything is evenly moistened and crumbly. Press this mixture firmly into your springform pan’s base, creating an even layer. Bake it for 10 minutes—this step toasts the crust slightly, ensuring a buttery, crisp foundation that holds up well under the luscious filling. Let it cool while you move on.

Step 2: Make the Filling

Beat the softened cream cheese on medium speed until silky smooth, about 2 to 3 minutes. Add pumpkin puree, granulated sugar, and pure maple syrup, and mix until fully combined—this blend is where the magic starts taking shape with its delicate balance of sweet and spice. Next, add eggs one at a time for smooth incorporation, then stir in vanilla, cinnamon, nutmeg, ginger, and salt. The filling should be uniformly creamy, the perfect canvas for A Perfect Autumn Delight.

Step 3: Assemble and Bake

Pour the filling carefully over the cooled crust and spread it evenly to the edges. Bake at 350°F (175°C) for 50 to 60 minutes. Look for the edges to be set while the center retains just a slight wobble—this ensures a silky, rich texture. After baking, leave the cheesecake inside the oven with the door slightly ajar for an hour. This slow cooling method avoids cracks and preserves the beautiful surface you worked hard to create.

Step 4: Prepare the Topping

While the cheesecake cools, toast the halved pecans in a dry skillet over medium heat until fragrant and golden, about 5 minutes. Remove from heat, then drizzle maple syrup over the nuts, stirring to coat evenly and allow to cool before topping your cake. This maple-glazed pecan combination adds a crunch and glossy finish that makes this truly A Perfect Autumn Delight.

Step 5: Chill and Serve

Once completely cool, cover the cheesecake and refrigerate it for at least 4 hours or overnight to allow flavors to meld and texture to set perfectly. When ready, gently remove the springform sides, layer on those sticky, maple-coated pecans, and add a dollop of whipped cream if desired. Each slice will boast layers of flavor and texture that embody everything warm and comforting about fall.

How to Serve A Perfect Autumn Delight

Garnishes

Keep it simple and elegant with a generous spoonful of freshly whipped cream crowned by a sprinkle of cinnamon or a few extra toasted pecans. These additions enhance the dessert without distracting from its star flavors, letting the pumpkin-spiced cheesecake shine in all its glory.

Side Dishes

This dessert pairs wonderfully with a hot cup of spiced chai tea or freshly brewed coffee, balancing its sweetness with warm, aromatic beverages. For a festive touch, serve alongside a small bowl of roasted chestnuts or candied apples to round out your autumn celebration table.

Creative Ways to Present

For dinner parties, consider serving individual portions in clear dessert glasses with layers of crushed crust at the bottom, filling, and pecan topping on top for a stunning presentation. Or, add a drizzle of extra maple syrup or caramel sauce to each slice for an indulgent finish that screams A Perfect Autumn Delight.

Make Ahead and Storage

Storing Leftovers

After serving, cover any leftovers tightly with plastic wrap or transfer to an airtight container and store in the refrigerator. The cheesecake will keep beautifully for up to 4 days, allowing you to enjoy that rich autumn flavor anytime your sweet tooth calls.

Freezing

If you want to keep A Perfect Autumn Delight longer, freezing is a great option. Wrap individual slices tightly in plastic wrap and then foil, or place them in airtight freezer-safe containers. They can be frozen for up to 2 months without losing that delicious texture and flavor.

Reheating

When ready to enjoy frozen cheesecake, thaw slices overnight in the refrigerator. Serve chilled or bring to room temperature for about 20 minutes before eating. Avoid microwaving to preserve the creamy texture and prevent any separation of the filling.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to roast and puree the pumpkin yourself first, removing excess moisture. Fresh pumpkin adds a vibrant, natural flavor that’s wonderful in this cheesecake.

Is it possible to make this recipe nut-free?

Yes, simply omit the pecans from the crust and topping. You can replace them with extra graham cracker crumbs or toasted oats for some added texture.

How do I prevent cracks on my cheesecake surface?

Cooling the cheesecake slowly by leaving it in the oven with the door ajar is key. Also, avoid overbaking and do not open the oven door during baking to keep the temperature stable.

Can I substitute the maple syrup with honey?

You can swap maple syrup for honey, but maple syrup adds a uniquely rich, autumnal flavor that makes this recipe truly A Perfect Autumn Delight.

What is the best pan to use for this cheesecake?

A 9-inch springform pan is ideal because it lets you remove the sides easily without damaging the cheesecake’s beautiful edges.

Final Thoughts

Trust me when I say this maple pecan pumpkin cheesecake is A Perfect Autumn Delight that will quickly become a seasonal favorite. Its creamy filling accented by warm spices and topped with sticky maple-glazed pecans is an irresistible combination. Whether for holiday celebrations or cozy evenings by the fire, this recipe invites you to savor fall’s best flavors in every bite. Go ahead, give it a try and let autumn’s magic fill your kitchen and heart!

A Perfect Autumn Delight Recipe

Print Recipe

★★★★★

5.1 from 25 reviews

This Maple Pecan Pumpkin Cheesecake combines the rich, creamy texture of classic cheesecake with the warm spices of pumpkin and the natural sweetness of pure maple syrup. Topped with toasted maple-coated pecans, this autumn-inspired dessert is perfect for celebrations or cozy fall gatherings.

Author: Kai
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes plus chilling time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
½ cup pecans, finely chopped
¼ cup brown sugar, packed
½ cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened to room temperature
1 cup pumpkin puree (canned or homemade)
¾ cup granulated sugar
½ cup pure maple syrup
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt

For the topping:

1 cup pecans, halved
¼ cup pure maple syrup
Whipped cream, for serving (optional)

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, finely chopped pecans, brown sugar, and melted butter. Stir until the mixture is evenly moistened and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 10 minutes. Once done, remove from the oven and allow it to cool while you prepare the filling.
Make the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, about 2-3 minutes. Add in the pumpkin puree, granulated sugar, and maple syrup to the cream cheese. Mix on medium speed until all ingredients are well incorporated and the mixture is uniform. Add the eggs one at a time, mixing well after each addition to ensure they are fully blended. Finally, stir in the vanilla extract, ground cinnamon, nutmeg, ginger, and salt, mixing until the filling is smooth and creamy.
Assemble and Bake: Carefully pour the pumpkin cream cheese filling over the cooled crust within the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center. Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for about 1 hour. This helps prevent cracking on the surface.
Prepare the Topping: While the cheesecake cools, toast the halved pecans in a dry skillet over medium heat for approximately 5 minutes, stirring frequently until they become fragrant and slightly golden. Remove the skillet from the heat and drizzle the maple syrup over the toasted pecans, stirring to ensure they are evenly coated. Allow this mixture to cool.
Chill and Serve: Once the cheesecake is completely cooled, cover it and refrigerate for at least 4 hours, or preferably overnight for best results. When ready to serve, gently remove the sides of the springform pan. Top the cheesecake with the maple-coated pecans for a delightful crunch. Serve each slice with a dollop of whipped cream, if desired, for an extra touch of indulgence.

Notes

Make sure cream cheese is softened to avoid lumps in the cheesecake filling.
Use pure maple syrup for authentic flavor; imitation syrups will alter the taste.
Allow the cheesecake to cool in the oven with the door slightly open to prevent cracking.
Refrigerate overnight for best flavor and texture.
For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.
Store leftovers covered in the refrigerator for up to 5 days.