This pumpkin cheesecake is topped with a maple white chocolate ganache, whipped cream, candy pumpkins and a dusting of cinnamon! The cheesecake is so creamy and smooth and it has all the spices that a pumpkin pie has!
In a small microwave-safe bowl, add in the white chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring until the ganache is smooth.
Add in the maple extract and stir to combine. Set aside to thicken. To speed up the process, place it in the fridge. Keep an eye on it to make sure it doesn't become too thick to spread.
Preheat oven to 325 degrees.
In a medium bowl, add in the graham cracker crumbs, melted butter and sugar. Stir until the crumbs resemble wet sand.
Press the graham cracker crumbs into a 9.5 inch springform pan. Press it evenly up the sides of the pan as well. Set aside.
Place into the preheated oven and bake for 15 minutes. Remove from the oven and let cool.
In a mixing bowl, add in the cream cheese and half of the pumpkin puree. If you add all of the pumpkin puree, lumps will form. Beat until thoroughly incorporated.
Add the remaining pumpkin puree and beat until incorporated.
Add in the granulated sugar and brown sugar. . Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
Add in the eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
Add in the sour cream, heavy cream, cinnamon, and pumpkin pie spice. Mix until incorporated.
Just before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
Pour the cheesecake filling into the cooled crust.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge.
In a mixing bowl, add in the heavy cream. Beat until soft peaks form
Add in the powdered sugar and continue to beat until stiff.
Add the whipped cream into a piping bag with a 1M tip. Pipe 8 or 12 swirls on top of the cheesecake.
Add the thickened ganache into a sandwich bag. Cut a small hole into the corner of the bag. Pipe the ganache on top of the cheesecake for more control. Drip it over the edges, if desired.
Add a candy pumpkin on top of the whipped cream swirls.
Dust the top with cinnamon. I use a tiny mesh strainer and hold it up high so it spreads out more.
Cut and serve!
If the ganache becomes too thick in the fridge, place it back in the microwave for microwave for 20 - 30 seconds.