Maple-Pumpkin Cheesecake

Ideal for Thanksgiving dessert, this treat has a maple-flavored crust. It freezes well, so make ahead to avoid last-minute baking.

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14 users rated this recipe an average rating of 4.0
Makes:
10 servings
Prep:
40 mins
Bake:
1 hr 325°F
Cool:
1 hr 45 mins
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Maple-Pumpkin Cheesecake

Ingredients
1 1/2
cups finely crushed graham crackers (about 20 squares)
1
cup maple sugar* or 1 cup sugar mixed with 2 tablespoons pure maple syrup or maple-flavored syrup**
1/2
3
8 ounce packages cream cheese, softened
1
cup canned pumpkin
1/4
cup pure maple syrup or maple-flavored syrup
1 1/2
teaspoons vanilla
3
eggs, slightly beaten
1/2
cup caramel ice cream topping
 
Fresh currants and/or small berries (optional)

Directions

  1. Preheat oven to 325 degrees F. For crust, in a medium bowl, combine finely crushed graham crackers, 1/3 cup of the maple sugar, and the melted butter. Press crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan. Bake for 8 minutes. Cool on a wire rack.
  2. For filling, in a large bowl, combine the remaining 2/3 cup maple sugar, the cream cheese, pumpkin, the 1/4 cup maple syrup, and the vanilla. Beat with an electric mixer on medium speed until combined. Add eggs; beat on low speed just until combined.
  3. Gently pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 1 to 1-1/4 hours or until center appears nearly set when gently shaken.
  4. Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of springform pan. Cool for 30 minutes more. Remove side of springform pan; cool for 1 hour. Cover and chill for at least 4 hours or up to 24 hours.
  5. To serve, spoon caramel ice cream topping over top of cheesecake. If desired, garnish with currants and/or fresh berries. Makes 10 servings

From the Test Kitchen

*

Maple sugar can be found in gourmet food shops or online at www.vermontcountrystore.com or www.savorwisconsin.com

**

Be sure to stir thoroughly to break up any clumps.

Bake-Ahead Tip:

Prepare as directed. Cover with plastic wrap and refrigerate for up to 2 days. Or carefully transfer cheesecake to a plate or platter and place in a freezer bag or airtight container. Freeze for up to 1 month. To serve, thaw frozen cheesecake in the refrigerator for 24 hours. If desired, garnish as directed above.

Nutrition Facts

(Maple-Pumpkin Cheesecake)
    Per serving:
  • 528 kcal cal.,
  • 36 g fat
  • (22 g sat. fat,
  • 163 mg chol.,
  • 469 mg sodium,
  • 43 g carb.,
  • 1 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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