Pumpkin Cheesecake With Maple Spiced Whipped Cream {DIY disposable springform pan}

Ultra smooth, velvety, creamy cheesecake, with that hint of fall spice and pumpkin flavor. Stacked up high on top of a buttery, spiced graham cracker crust and finished off with light, fluffy swirls of homemade Maple Spiced Whipped Cream!

This is my absolute favorite Autumn dessert! I wait all year to make it specially for Thanksgiving. Last year I baked it in a cupcake pan for individual sized cheesecakes, but I love a classic, tall, creamy, slice, that you can sink your fork into, making sure to get a little of everything in each bite. 


Pumpkin Cheesecake With Maple Spiced Whipped Cream

Yield: 9-10 inch cheesecake


  • 2 cup graham crackers crumbs (may sub ginger snap cookie crumbs if desired)
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted

Cheesecake Filling

  • 3 (8 ounce) packages cream cheese, room temperature (do not use light or low fat) 
  • 1 cup granulated white sugar 
  • 1/2 cup packed brown sugar 
  • 1 15oz can 100% pumpkin puree 
  • 1/4 cup sour cream 
  • 3 large eggs, room temperature 
  • 2 teaspoons vanilla extract 
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon 
  • 2 tablespoons all-purpose flour
Maple Spiced (Bourbon Spiked) Whipped Cream*
  • 1 cup (8oz.) heavy whipping cream 
  • 1-2 tablespoons pure maple syrup 
  • 1-2 tablespoons bourbon (optional) 
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon 
  • 4 tablespoons powdered (confectioners') sugar
*Note: you can also sub a tub of frozen thawed whipped topping and gently fold in maple and spices.

Preheat oven to 325 degrees F. Spray the bottom and sides of a 9-10 inch springform pan, with non-stick cooking spray and wrap the bottom and up the sides with heavy duty foil.

Prepare crust:
In a small bowl combine crumbs, sugar, and melted butter. Press into bottom of pan using the bottom of a glass to pack it down tightly and evenly. Set aside.

Prepare cheesecake filling:
Using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Reduce the speed to low and gradually beat in the sugars. Scrape down sides and bottom of bowl to make sure everything is incorporated. On low speed, beat in the pumpkin and sour cream. Beat in the egg one at a time. Add the vanilla, spice and flour just until incorporated. Do not over beat, this incorporates too much air into the batter, which can cause the cheesecake to rise and then sink during baking. Pour cheesecake filling evenly over prepared crust. Place the pan into a larger pan or roasting pan and add boiling water into the larger pan so it comes about halfway up the springform pan.

Bake for about 1 hour. Do not over bake. Cheesecake will be done when the center is still a little jiggly and the edges are lightly golden brown. Once cheesecake is done baking, to avoid sinking or cracking on top, you must let it sit in the warm oven to rest, with the heat turned off and the oven door slightly opened just a crack, for about 1 more hour after baking. The center will continue to cook from the residual heat and set as it cools down.  

After the hour of resting in the oven, remove cheesecake from oven and cool completely on a wire rack on the counter top. Once cheesecake is completely cooled, refrigerate, uncovered, at least 8 hours or overnight before serving

Prepare Whipped Cream:
Chill metal mixing bowl in the freezer for 5-10 minutes. Using an electric hand mixer, or stand mixer fitted with the whisk attachment, whip all of the ingredients together, starting on low and increasing to high speed, until fluffy, stiff peaks form. Pipe or dollop into cheesecake just before serving.

Cover leftovers with plastic wrap and store in the refrigerator for 3-4 days.


If you don't have a springform pan, or don't want to go out and buy a cheesecake pan the night before Thanksgiving, for a cheesecake that you make once a year... check out my DIY disposable springform pan below!

Parchment Paper Cheesecake Pan
By Lindsay Ann

You will need
  • parchment paper (not the same as wax paper!)
  • scissors
  • stapler
  • ruler/measuring tape OR round container the size you want your pan (optional)
  • baking pan or cookie sheet for baking on


Cut a piece of parchment paper from the roll.

Fold it in half, lengthwise. This will help strengthen the sides of your parchment pan.

Fold it in half again, lengthwise, so it is about 4 inches tall.

Wrap your parchment strip around an item that is the size you would like your pan to be. In this case I wanted a 5-6 inch pan, which happened to be the same size as the oatmeal container I had. Cans of corn, beans, soup, etc. also work, to create mini 3 inch parchment pans. Staple the sides together, making sure there is a row of at least 3 staples where the parchment is connected (a staple on top, bottom, and in the middle).

Line the bottom of a cake pan or cookie sheet with parchment paper, and place your 5 or 6 inch parchment ring on top, in the center. Voila! There you have your parchment cheesecake pan! Spray bottom and sides of parchment pan with nonstick cooking spray.

Now it's time to get started on the cheesecake. Crush your gingersnap cookies using a rolling pin and a plastic ziplock bag. You can also do graham cracker crumbs, but I like the festive flavor the gingersnaps add.

Mix cookie crumbs with butter and sugar to create your crust. Press it down into the bottom of your parchment pan using the bottom of a glass. Make sure the crust is packed in tight so the batter can't escape out of the bottom!

Pour in top of your prepared crust.

Place a pan of water on the rack directly below the middle rack where your cheesecake will be. This is used in place of a water bath, which keeps your cheesecake moist and reduces the chance of your cheesecake cracking on top.

Place your cheesecake pan directly above the water pan, and bake at 325 degrees F for about an hour. After baking, let the cheesecake sit in the oven, with the door ajar slightly and the heat turned off for about an hour. If you just pull the cheesecake out without letting it rest in the warm oven (with the heat off) after baking, it will crack on top!

 After  your cheesecake has rested and cooled off in the oven, continue to cool on a wire rack on the counter top. Refrigerate overnight.

Peel away parchment ring (being careful of staples).

Prepare whipped cream (or use store bought) and pipe on top of your completely cooled cheesecake.

Sitting tall and pretty next to my Pumpkin Pie and Apple Crisps