Pumpkin Maple Cheesecake
Ingredients
- 1 1/4 cups graham cracker crumbs ⓘ
- 1/4 sugar or 1/4 Splenda sugar substitute
- 1/4 cup melted margarine ⓘ
- 3 (8 ounce) packages fat free cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk ⓘ
- 1 (15 ounce) can pumpkin ⓘ
- 3 eggs ⓘ
- 1/4 cup maple syrup ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 1 1/2 teapsoons cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- Pecan maple glaze ⓘ
- 3/4 cup maple syrup ⓘ
- 1 pint whipping cream ⓘ
Instructions
- Preheat oven to 325°F.
- Combine crumb sugar and butter.
- Press mixture into 9-inch spring form pan.
- Beat cream cheese until nice and fluffy.
- Then add condensed milk.
- Blend until smooth.
- Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt.
- Mix up well.
- Pour into pan.
- Bake 1 1/4 hours or until appears to be set when shaken.
- Let cool for about 1 hour, then cover and refrigerate for at least 4 hours.
- Before serving, add pecan maple glaze.
- You may add, whipped cream, chocolate or sliced pecans to garnish if desired!
- --Pecan maple glaze--.
- In saucepan combine maple syrup and whipping cream.
- Bring it to a boil for about 15-20 minutes, or until thick.
- Stir on occasion.
- Lastly, add in pecans.
Nutrition & Diet Analysis (per serving)
954
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).