Moist Maple Pumpkin Cheesecake Recipe

4.5 7 10
Moist Maple Pumpkin Cheesecake Recipe
Moist Maple Pumpkin Cheesecake Recipe photo by Taste of Home
Publisher Photo

Moist Maple Pumpkin Cheesecake Recipe

Read Reviews
4.5 7 10
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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, 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.
Originally published as Maple Pumpkin Cheesecake in Taste of Home October/November 2004, p5

Nutritional Facts

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

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMoist Maple Pumpkin Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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!"

Loading Image