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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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4.0 by 16 people

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  • Makes: 10 servings
  • Prep: 40 mins
  • Bake: 1 hr 325°F
  • Cool: 1 hr 45 mins

Maple-Pumpkin Cheesecake

Reviews (0)

4.0 by 16 people

Rate This!

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.
  1. 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.
  1. 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.
  1. 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.
  1. 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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Reviews (1)

16 Ratings
1219 Days Ago
I have made this cheesecake for the last 5 Thanksgivings and it is a big hit! I highly suggest cooking it in the water bath for the smoothest cheesecake around.

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