Maple Pumpkin Cheesecake Recipe

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Maple Pumpkin Cheesecake Recipe

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For our first Thanksgiving with my husband's family, I wanted to bring a special dish and decided I couldn't go wrong with a dessert that combines cheesecake and pumpkin pie. It was a huge success!—Jodi Gobrecht, Bucyrus, Ohio
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup maple syrup
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Directions

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined.
Pour into crust. Place pan on baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Maple Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p136

Nutritional Facts

1 slice: 465 calories, 30g fat (19g saturated fat), 140mg cholesterol, 361mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 9g protein.

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup maple syrup
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined.
  3. Pour into crust. Place pan on baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer.
  4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Maple Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p136

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