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Moist Maple Pumpkin Cheesecake Recipe

Moist Maple Pumpkin Cheesecake Recipe photo by Taste of Home

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"I saw this recipe in a free booklet I got at the supermarket a few years ago and decided to try it," recalls Elmira Trombetti of Gulfport, Florida. "It is attractive and so delicious."

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Moist Maple Pumpkin Cheesecake Recipe

Prep: 15 min. Bake: 70 min. + chilling

Yield: 12 Servings

15 70 85

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 eggs, lightly beaten
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts

Directions

In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 413 calories, 21 g fat (10 g saturated fat), 100 mg cholesterol, 229 mg sodium, 52 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Maple Pumpkin Cheesecake in Taste of Home October/November 2004, p5

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Reviews for Moist Maple Pumpkin Cheesecake

Moist Maple Pumpkin Cheesecake

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Reviewed on Nov. 27, 2011 by winterrain

Absolutely superb!

Reviewed on Nov. 21, 2011 by Kelly117

This cheesecake was Delicious.....substituted real pumpkin for the can stuff!! The topping really added the Harvest touch

Reviewed on Sep. 28, 2011 by greems182

If I could give it 10 stars I would! It is a favourite at our home any time of year.

Reviewed on Dec. 02, 2010 by atourond

This is so delicious! Not sweet, but packed with flavor. Make sure you use real maple syrup. I didn't have walnuts, so used almonds and pecans instead, and it was excellent.

Reviewed on Oct. 09, 2010 by kimschmie

Easy to make and sooo delicious!!! This will be a definite keeper!

Reviewed on Nov. 19, 2009 by saruder

Absolutely delicious! I make it every Thanksgiving! Love the maple flavor, and the walnut-raisin topping is even better!