Maple Pumpkin Cheesecake
A rich, creamy pumpkin cheesecake infused with maple syrup and warm spices, perfect for fall gatherings and satisfying dessert lovers seeking a sweet, spiced treat.
Ingredients
- 1 1/4 cups graham cracker crumbs ⓘ
- 1/4 cup sugar ⓘ
- 1/4 cup margarine or butter, melted
- 3 (8 oz.) packages cream cheese, softened ⓘ
- 1 (14 oz.) can sweetened condensed milk ⓘ
- 1 (16 oz.) can pumpkin ⓘ
- 3 eggs ⓘ
- 1 cup pure maple syrup ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Preheat oven to 300°F (150°C).
- Combine graham cracker crumbs, sugar, and melted margarine; press firmly on the bottom of a 9-inch spring-form pan or a 13x9-inch baking pan.
- In a large mixer bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add pumpkin, eggs, 1/4 cup pure maple syrup, cinnamon, nutmeg, and salt; mix well.
- Pour the mixture into the prepared pan.
- Bake for 1 hour and 15 minutes or until the edge springs back when lightly touched; the center will be slightly soft.
- Cool the cheesecake completely, then chill in the refrigerator.
- Remove the side of the spring-form pan before serving.
- Top with Maple Pecan Glaze and serve.
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).