A quick and easy no bake cheesecake, this Maple Pumpkin Cheesecake with Pecan Praline Topping is light, fluffy and topping with a rich pecan praline topping!
Here is the last easy Thanksgiving recipe that I have for you before the big day later this week! I’m pretty sure I saved the best for last.
While I would happily eat more of the sweet potatoes and turkey that I shared last week, I could really go for another piece of this no bake maple pumpkin cheesecake!
Extra pecan praline topping, please! As far as easy Thanksgiving desserts go, I don’t think it gets much better than this.
Light, fluffy cheesecake is filled with my new favorite fall flavor combination this year. . .pumpkin and maple. Now I know people have widely varying opinions on what the true texture of cheesecake really is.
Take my husband and me for instance. My husband likes a dense, rich cheesecake. I, on the other hand, prefer a light, airy cheesecake.
You can see who wasn’t in the kitchen the day I made this cheesecake! (But don’t worry, I also made him a cheesecake the way he likes it!)
Whether or not you refuse to call this type of cheesecake an actual cheesecake, I am confident you will like this “dessert”.
I strongly recommend you use real whipped cream for this cheesecake, it only adds an additional 10-15 minutes of prep and the flavor is completely worth it.
How to make Homemade Whipped Cream for cheesecake
- Start with a hand held electric mixer or a stand mixer affixed with a whisk attachment.
- Place 1 cup whipped cream in bowl and beat on medium-high speed until soft peaks form.
- Add in 2 tablespoons confectioner’s sugar and beat on high speed until stiff peaks form.
The rich praline topping is made with a simple homemade caramel sauce and pecans. Plus, it can be made ahead of time and warmed right before serving to save you a bit of time in your planning.
If you find that you have some leftover, it makes a great topping for ice cream or french toast.
Actually, you may want to make extra just so you can have leftovers! So, if you need an easy recipe and pie isn’t your thing, this cheesecake is worthy of a place at your Thanksgiving table!
Tips for Making No Bake Maple Pumpkin Cheesecake
- Homemade whipped cream really is the best for this cheesecake. However, if you can’t make the whipped cream, you can use an 8 ounce container for frozen whipped topping that has been thawed.
- It is possible to use a 9 inch pie plate for this cheesecake, but the filling will have to be mounded in the center to get it all to fit.
- You can make both the cheesecake and the pecan praline topping ahead of time. To reheat the topping, microwave it on 50% power until runny or place in a small saucepan and heat it on low to medium-low heat until topping is runny.
Maple Pumpkin Cheesecake with Pecan Praline Topping
Ingredients
For the Crust
- 1 1/2 C graham cracker crumbs
- 1/4 C sugar
- 1/8 tsp salt
- 6 tbsp butter, melted
For the Filling
- 12 oz cream cheese, softened
- 1/2 C confectioner's sugar
- 1/4 C brown sugar
- 3/4 C pumpkin puree, not pumpkin pie filling
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 2 tsp maple extract
- 3 C homemade whipped cream (or 1 (8 oz) tub whipped topping, thawed)
For the Pecan Praline Topping
- 3/4 C unsalted butter
- 1/2 C brown sugar
- 1/2 C heavy whipping cream
- 1/8 tsp salt
- 3/4 C pecans
Instructions
Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
In a small bowl, whisk together graham cracker crumbs, sugar, and salt. Stir in melted butter until combined.
Press into the bottom and sides of prepared pie plate. Bake for 8 minutes or until just starting to turn light golden brown. Remove from oven to a wire rack to cool completely.
In the bowl of stand mixer, beat together cream cheese, confectioner's sugar, and brown sugar until creamy. Beat in pumpkin, cinnamon, nutmeg, ginger, cloves, and maple extract until well combined.
Gently fold in whipped cream until combined.
Pour filling into prepared crust. Smooth top with a spatula. Refrigerate for 3 hours or until set.
In a medium saucepan, combine butter and brown sugar over medium heat. Cook over medium heat until butter is melted and sugar is dissolved. Stir occasionally to prevent scorching.
Stir in whipping cream and salt. Bring to a boil and boil for 5 minutes. Stir constantly to prevent scorching.
Remove from heat and cool for 10 minutes. Stir in pecans. Allow to cool for 15 more minutes before pouring over cheesecake pieces right before serving.
Store leftover cheesecake and praline topping in refrigerator.
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Nancy P.@thebittersideofsweet says
I think cheesecake is the perfect addition to desserts for Thanksgiving! I love that topping!
Tori@Gringalicious.com says
This is one crave-worthy dessert that I must try! Love it.
Tonia says
That looks so light and fluffy and amazing!
Beth @ The First Year says
Gorgeous pictures Jessica! I like both kinds of cheesecake. The light and airy one I can still eat when I feel full :)Haha.
CakeSpy says
This looks absolutely perfect. I prefer cheesecake to pie any day!
Stephanie @ Girl Versus Dough says
My mom and I were just discussing what kind of cheesecake to make for Thanksgiving dessert this year… looks like we have a winner!
sarah k @ the pajama chef says
mmm, i love pumpkin cheesecake! that topping sounds great too 🙂
Kristi @ My SF Kitchen says
What a beautiful fall dessert!
Valerie | From Valerie's Kitchen says
This looks like a wonderfully light and fluffy cheesecake. Perfect after all that turkey and stuffing!
Emily @ Life on Food says
I am loving this no bake pumpkin pie. The topping makes it extra good.
tanya says
Pumpkin pie is NOT my thing, but pumpkin cheesecake is! Let me rephrase that, THIS pumpkin cheesecake is my thing! I’d go back for seconds of this pie.
Kelly - Life Made Sweeter says
This cheesecake is gorgeous! Love that it’s light and fluffy and I could just eat that pecan praline topping by the spoonful! Swoon!
Allie | Baking a Moment says
This looks so light and dreamy! And that topping is calling to me! Have a happy one, dear 🙂
Jessica @ Sweet Menu says
Will you just look how FLUFFY that cheesecake is! I am in LOVE!
Ashley | The Recipe Rebel says
It’s hard for me to say whether I like baked or unbaked cheesecake better…. any kind of cheesecake is good by me! This looks so fluffy and perfect!
Sarah @ SnixyKitchen says
I will TOTALLY call this a cheesecake and I will definitely eat a few slices. That praline topping sounds like just the perfect pairing. Drooool.
Ramona says
Wow, this looks incredibly light and delicious! That dessert would disappear at my house. 🙂 Wishing you and your family a very Happy Thanksgiving!!
Laura @ Laura's Culinary Adventures says
The pecan drizzle looks amazing! I could just eat it with a spoon!
Michela @ From Italy With Food says
I prefer a light, airy cheesecake too 🙂 We don’t celebrate Thanksgiving here in Italy but surely I’ll find an excuse to make this cheesecake!:D
RavieNomNoms says
WOW!! That looks soooo amazing! I cannot resist a good cheesecake!
Carol at Wild Goose Tea says
This cheesecake goes over THE TOP wth the sauce. Man oh man does it look creawy too. That’s how I judge a recipe for cheesecake—-creaminess.
Joanne says
I want at least five slices of this! I can’t think of a cheesecake more perfect for the holiday season.
Jocelyn@Brucrewlife says
I want to devour this cheesecake! That pecan topping looks crazy good! 🙂
Malinda @countrysidecravings says
Wow this looks amazing. I have been wanting to try a pumpkin cheesecake for a long time now and this version just went to the top of the list!!
Meghan Barrett says
Can this be made in a springform pan?
Jessica@A Kitchen Addiction says
Yes, it can. The crust just won’t go quite as high up the sides as a traditional cheesecake made in a springform pan. Hope that helps!
Christine says
I love cheesecake, I am so going to make this recipe for the Fall holiday season.