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Moist Maple Pumpkin Cheesecake Recipe

Moist Maple Pumpkin Cheesecake Recipe

"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."
TOTAL TIME: Prep: 15 min. Bake: 70 min. + chilling YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
  • 5. 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.