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Maple Pumpkin Cheesecake

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

95 min

Ready

105 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ cups graham cracker crumbs
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¼ cup sugar
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¼ cup butter
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3 packages cream cheese
8 ounces, softened
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14 ounces milk, sweetened condensed
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16 ounces canned pumpkin purée
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3 large eggs
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1 cup maple syrup
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1 ½ teaspoons cinnamon
ground
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1 teaspoon nutmeg
ground
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½ teaspoon salt
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Maple pecan glaze
1 cup heavy whipping cream
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½ cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
296 ml graham cracker crumbs
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59 ml sugar
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59 ml butter
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3 packages cream cheese
8 ounces, softened
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404.6 ml/g milk, sweetened condensed
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462.4 ml/g canned pumpkin purée
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3 large eggs
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237 ml maple syrup
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7.5 ml cinnamon
ground
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5 ml nutmeg
ground
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2.5 ml salt
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Maple pecan glaze
237 ml heavy whipping cream
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118 ml pecans
chopped
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Directions

Note: Reduce maple syrup to ¼ cup if not making the Maple Pecan Glaze.

Preheat oven to 300℉ (150℃).

Combine crumbs, sugar and butter.

Press firmly onto the bottom of a 9 inch springform pan.

In a large mixing bowl, beat cheese until fluffly.

Gradually beat in sweetened condensed milk until smooth.

Add pumpkin, eggs, ¼ cup maple syrup, cinnamon, nutmeg and salt; mix well.

Pour into prepared pan.

Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft).

Cool. Chill.

Top with Maple Pecan Glaze.

Refrigerate leftovers.

Glaze: In saucepan, combine remaining ¾ cup of maple syrup and whipping cream.

Bring to a boil.

Boil rapidly for 15 to 20 minutes or until thickened.

Stir occasionally.

Add ½ cup chopped pecans.

Cool; pour over chilled cheese cake just before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 48151% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 293mg 12%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 142% Vitamin C 5%
Calcium 20% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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