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Moist Maple Pumpkin Cheesecake

"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."

12 ServingsPrep: 15 min. Bake: 70 min. + chilling

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,

2 of 2

Moist Maple Pumpkin Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.