Maple-Spiced Pumpkin Cheesecake
A buttery cookie crust, creamy pumpkin cheesecake and a warmly spiced maple pumpkin drizzle. Made with cream cheese and Chef’s Signature Becel Unsalted, this autumn dessert is best prepared a day ahead.
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Cooking time1 hr![]()
Prep time25 min![]()
ServingsPortions 10
Ingredients
Cookie Crust
- 2 cups finely crushed spiced caramelized cookies
-
⅓ cup Becel Chef’s Signature with 8% Clarified Butter – Unsalted
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- 1 pinch fine sea salt
Pumpkin Cheesecake Filling
- 600 g plain cream cheese, softened
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1¼ cups plain pumpkin purée
- 3 medium eggs, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp lemon juice
- 1½ tsp vanilla extract
- 1½ tsp pumpkin pie seasoning
- ¼ tsp fine sea salt
Spiced Maple Pumpkin Drizzle
- 1 cup plain pumpkin purée
- ½ cup maple syrup
-
¼ cup Becel Chef’s Signature with 8% Clarified Butter – Unsalted
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- ½ tsp pumpkin pie seasoning
- ½ tsp vanilla extract
- 1 tsp lemon juice
- 1 pinch fine sea salt
- 1–2 tbsp water, as needed
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Prepare the crust. Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch springform pan with parchment paper. Combine the cookie crumbs, melted Becel Chef's Signature, Unsalted and salt. Press firmly into an even layer across the bottom of the pan. Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C).
- Make the filling. Beat the cream cheese until smooth. In a separate bowl, combine the sugar and flour, then mix into the cream cheese on low speed. Add the pumpkin purée, lemon juice, vanilla, pumpkin pie seasoning and salt; mix until smooth.
- Mix in the eggs and yolk one at a time on low speed, just until incorporated. Scrape down the bowl and stir gently by hand to ensure the filling is evenly mixed.
- Bake the cheesecake. Pour the filling over the crust and smooth the surface. Bake for approximately 55–70 minutes, until the edges are set and the centre still has a gentle wobble. Avoid baking until the centre is completely firm.
- Cool and chill. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. Transfer to a rack to cool, then cover and refrigerate overnight.
- Prepare the drizzle. Combine the pumpkin purée, maple syrup and pumpkin pie seasoning in a small saucepan. Cook over medium-low heat for 5–7 minutes, stirring frequently, until thickened and fragrant. Remove from the heat and whisk in the Becel Unsalted, vanilla, lemon juice and salt.
- Finish and serve. Cool the drizzle, then add water a teaspoon at a time until it falls from a spoon in thick ribbons. Blend briefly for a smoother finish, if desired. Unmould the chilled cheesecake and drizzle over the top or individual slices before serving.
Chef Natalie's Tip
Let the cheesecake chill overnight before cutting. For clean slices, dip your knife in hot water and wipe it dry between cuts. Finish with just enough spiced pumpkin drizzle to spill over the edge, every slice deserves a little drama.
