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Rating: 3.92 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 13 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
1 hr at 325°
cool:
1 hr 45 mins
chill:
4 hrsor up to 24 hours
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

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  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • To serve, spoon caramel ice cream topping over top of cheesecake. If desired, garnish with currants and/or fresh berries. Makes 10 servings

*

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

528 calories; total fat 36g; saturated fat 22g; cholesterol 163mg; sodium 469mg; carbohydrates 43g; fiber 1g; protein 9g; vitamin a 4956IU; vitamin c 1mg; calcium 101mg; iron 2mg.
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Reviews

13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
11/24/2013
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.