Maple Pumpkin Cheesecake
Created by KarenSTL on July 4, 2018
- Servings: 10
- Prep Time: 20m
- Cook Time: 90m
- Recipe #29894
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 24 ounces cream cheese (softened)
- 14 ounces sweetened condensed milk
- 15 ounces pureed pumpkin (canned)
- 3 large eggs
- 1/4 cup maple syrup (pure)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- FOR MAPLE PECAN GLAZE
- 1 cup heavy whipping cream
- 3/4 cup maple syrup *pure)
- 1/2 cup pecans, chopped
How to Make
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Step 1: Preheat oven to 300 degrees.
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Step 2: In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
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Step 3: Press crust firmly to cover the bottom of pan.
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Step 4: In a large mixing bowl, beat cream cheese until fluffy.
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Step 5: Gradually beat in condensed milk until smooth.
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Step 6: Add remaining filling ingredients.
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Step 7: Mix well and pour into pan.
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Step 8: Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
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Step 9: Cool on wire rack to room temperature and then refrigerate.
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Step 10: To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
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Step 11: NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
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Step 12: Top with glaze just before serving and refrigerate leftovers.
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Step 13: NOTE: The original recipe said that the glaze is also good over ice cream and waffles.
Nutritional Facts
- Serving Size: 1 (245.1 g)
- Calories 543.9
- Total Fat - 40.8 g
- Saturated Fat - 21 g
- Cholesterol - 179.6 mg
- Sodium - 633.4 mg
- Total Carbohydrate - 35.6 g
- Dietary Fiber - 1 g
- Sugars - 32 g
- Protein - 11.9 g
- Calcium - 181.4 mg
- Iron - 1.3 mg
- Vitamin C - 4 mg
- Thiamin - 0.3 mg