Maple Pumpkin Cheesecake…Getting it Perfect

After the vaguery with last week’s quiche recipe I had some residual “recipe paranoia” as I approached the Maple Pumpkin Cheesecake recipe inside the KitchenAid stand mixer instruction manual. I really, really wanted it to come out well as it sounded like the perfect Thanksgiving dessert recipe (especially with the praline-like maple pecan glaze). But, historically, I’ve had one big, consistent, nagging cheesecake problem: cracks.

I know that a cheesecake with cracks is still a tasty cheesecake, but I didn’t want ’em. So I pulled out every trick I could find to avoid cracks. It turns out this stand mixer booklet recipe deviated from the Google consensus of cheesecake wisdom in a variety of ways. Indulge me in a little chart (we’ve already established I’m Type A, right?):

Stand Mixer Recipe Booklet vs. Cheesecake Making Consensus

So I stuck with the recipe’s ingredient list but largely abandoned its directions in favor of these crack-proof tips I found. How did I do??

Behold the pristine, non-cracked cheesecake surface!


This was a significant day in my cooking life – my very first crack-free cheesecake. True, I didn’t have a chance to try the recipe as written to know for sure whether it would have steered me down a bad path. I just didn’t want to chance it, and I’m beyond happy with the results I achieved using the tips I found. More importantly, it tasted divine. The maple pecan glaze on top is like candy, I found myself snacking away on bits that “fell off”. And, hey, if I had wound up with a crack or two the glaze would have hidden it well. 🙂

Maple Pumpkin Cheesecake

Here are some other yummy-looking Pumpkin Cheesecake recipes you might enjoy:

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  1. Maria wrote:

    Perfect cheesecake! I love the topping too!

    Posted 11.3.10 Reply
  2. Mary wrote:

    So THIS looks amazing and has been bookmarked! I have to try this!

    Mary xo
    Delightful Bitefuls

    Posted 11.3.10 Reply
  3. lol no cracks is a good thing isn’t it? love the flavor combo in this one. i’ve been on a cheesecake kick lately and don’t know if my thighs or butt can handle another one….

    Posted 11.3.10 Reply
    • Kathy wrote:

      Lol, Dawn – I know what you mean! This one does it for me for the year. 🙂

      Posted 11.3.10 Reply
  4. Taylor wrote:

    I have been looking for a pumpkin cheesecake recipe for Thanksgiving and yours looks absolutely perfect! I love the addition of maple too…the whole dessert screams fall!

    Posted 11.3.10 Reply
  5. dani wrote:

    you had me at maple 🙂

    what a beautiful cheesecake!!!

    Posted 11.4.10 Reply
  6. Nik wrote:

    Looks really good, definitely going to try it Thanks for this wonderful recipe.

    Posted 11.7.10 Reply
  7. rose wrote:

    not only is it picture perfect and delectable to look at – it is encouraging us to try our hand at it – THANK YOU for sharing…

    Posted 11.14.10 Reply
  8. cindy wrote:

    My daughter has requested a pumpkin cheesecake for her birthday. I have looked at ingredients and techniques for around 5 different recipes and this one seems to be the perfect recipe. My only question is can you freeze this? I would like to make it this weekend and serve for her birthday next week. Also I will be traveling to see her for about 2 hours so I would like to keep cool.
    thank you

    Posted 10.1.14 Reply
    • Hi Cindy — I’ve read that cheesecakes can sometimes freeze well, but I have never tried it. I’m not sure it would be quite as good as if it was served fresh, but Nigella Lawson’s website has some good tips if you’d like to try freezing:

      Regarding keeping the cake cool while traveling, I’ve had good success with packing food in an insulated bag (I often use those insulated grocery bags with a zippered top) along with a few ice packs. Alternatively, you could stick it in a cooler with ice packs (bags are easier to carry, I think). Hope all works out well! ~Kathy

      Posted 10.1.14 Reply