Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake

127

"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."

Ingredients

1 h 40 m {{adjustedServings}} servings 637 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees.
  2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
  4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
  5. To serve, spoon some Maple Pecan Sauce over cheesecake.
  6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.
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Reviews

127
  1. 150 Ratings

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This cheesecake is awesome! I added 3 oz. more cream cheese and 1 tbsp. of vanilla. For the crust, I used 1 c. graham crackers and 1/4 c. chopped pecans. I made some additional "crust" to pre...

I made this cheesecake for Thanksgiving and it was a HUGE hit! I don't like pumpkin pie, and I'm not a huge fan of cheesecake either, but this was so so so good. Some of the reviews complained a...

I have made this cheesecake for years. I'm not allowed to my family's holiday dinners without it! I use a gingersnap crust instead of grahm crackers for a really interesting flavor. Also, I d...