Pumpkin Cheesecake with Maple Syrup Walnut Topping

Make room on the holiday table. This pumpkin cheesecake layers a buttery graham crust, a velvety filling warm with cinnamon and nutmeg, and a glossy maple syrup and walnut topping that sets it well apart from ordinary pumpkin pie.

Maple syrup pulls double duty here, sweetening both the filling and the topping with a mellow caramel note that plays against the warm spice. Start with fully softened cream cheese so it beats smooth without lumps, then add the eggs and pumpkin and whip until light. Tapping the filled pan on the counter knocks out the air bubbles that would otherwise crater the surface as it bakes.

The bake runs long and low until the center is just set with a faint wobble. Then the crucial step: turn the oven off and crack the door so it cools gradually. That slow letdown is what keeps the top from splitting.

Once it’s fully cooled, pour over the maple-walnut topping and chill at least three hours so it slices clean.

Pro Tips

• Softened cream cheese is the difference between silky and lumpy, so let it sit at room temperature first.
• Toast the chopped walnuts before they go into the topping for a deeper, nuttier flavor.
• Run a thin knife around the rim before releasing the springform so the edges don’t tear.

Variations

• Swap walnuts for pecans and add a splash of bourbon to the topping for a praline feel.
• Use a gingersnap crust in place of graham for a spicier base.