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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 slice: 413 calories, 21g fat (10g saturated fat), 100mg cholesterol, 229mg sodium, 52g carbohydrate (42g sugars, 2g fiber), 8g protein.

Reviews for Moist Maple Pumpkin Cheesecake

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MY REVIEW
sherrigs User ID: 6123858 150128
Reviewed Nov. 28, 2013

"I used pancake syrup, and it still turned out great. Next time I will bake it for 80 min. instead of 70-75."

MY REVIEW
winterrain User ID: 2980620 149996
Reviewed Nov. 27, 2011

"Absolutely superb!"

MY REVIEW
Kelly117 User ID: 5427861 56531
Reviewed Nov. 21, 2011

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

MY REVIEW
greems182 User ID: 1581722 149823
Reviewed Sep. 28, 2011

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

MY REVIEW
atourond User ID: 3536497 206409
Reviewed Dec. 2, 2010

"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."

MY REVIEW
kimschmie User ID: 4111765 112007
Reviewed Oct. 9, 2010

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

MY REVIEW
saruder User ID: 190305 122194
Reviewed Nov. 19, 2009

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

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