Creamy pumpkin cheesecake + tangy buttermilk + maple syrup + buttery tart crust.
Perfect for fall, Thanksgiving, or a cozy dessert.
🥧 Ingredients
For the crust
- 1½ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp ice-cold water
- ¼ tsp salt
For the filling
- 8 oz (225 g) cream cheese, softened
- 1 cup pumpkin purée
- ½ cup buttermilk
- ½ cup pure maple syrup
- ⅓ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
For topping
- Whipped cream
- 2–3 tbsp maple syrup
- Pecans
- A little cinnamon for dusting
👩🍳 Method
1. Make the crust
Mix flour, powdered sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and enough ice water to bring the dough together.
Shape into a disc, wrap and refrigerate for 30 minutes.
2. Prepare the tart shell
Roll the dough out and place it into a 9-inch tart pan. Press gently into the sides and trim the edges.
Prick the base with a fork. Chill for 15 minutes.
Blind bake at 180°C / 350°F for 15 minutes with baking weights, then remove the weights and bake another 5 minutes.
3. Make the pumpkin filling
Beat the cream cheese and brown sugar until smooth. Add pumpkin purée, maple syrup, eggs and vanilla.
Mix in the buttermilk, followed by cinnamon, ginger, nutmeg and salt. Don't overmix—the filling should be smooth and creamy.
4. Bake
Pour the filling into the prepared tart shell.
Bake at 165°C / 325°F for approximately 35–45 minutes, until the edges are set but the centre still has a slight jiggle.
Let it cool completely, then refrigerate for at least 3 hours, preferably overnight.
🍁 Maple swirl
For the beautiful decoration like in your picture, drizzle 2–3 tablespoons maple syrup over the chilled tart.
Use the back of a spoon or a skewer to gently create concentric swirls.
Top with a generous dollop of whipped cream and toasted pecans. Dust lightly with cinnamon.
⭐ Why buttermilk works here
The buttermilk gives the pumpkin cheesecake a slightly tangy, lighter flavour that balances the sweetness of the maple syrup and brown sugar. It also makes the filling wonderfully smooth.
