In the Kitchen: Maple Pumpkin Cheesecake

Discover Newport brought us Chef Gerry Dupont from Edible Creations by Gerry to share his recipe for Maple Pumpkin Cheesecake.



  • 2 Tablespoons pure maple syrup
  • 1/3 cup granulated sugar
  • 2 cups graham cracker crumbs


2 cups graham cracker crumbs. 2 tablespoons pure maple syrup. 1/3 cup granulated sugar. Mix will with fork. Press into greased 9″ spring form pan. Bake 12 minutes at 350. Let cool while making filling.

Maple Pumpkin Cheesecake Filling


  • Cream cheese
  • 2 Tablespoons cornstarch
  • 1/4 cup pure maple syrup
  • Eggs
  • Pumpkin puree


Mix cream cheese and sugar till fluffy. Add 2 tablespoons cornstarch. 1/4 pure maple syrup. Mix till blended. Add one egg at a time. Mixing well after each. Scrape bowl down. Add pumkin mix till blended.

Pour into cooled crust. Place in 10″ round pan inside a 1/2 sheet pan with water in sheet pan. Bake 350 for 1 hour and 15 minutes.

Let cool.

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