The best delicious Maple Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maple Pumpkin Cheesecake recipe today!
Hello my friends, this Maple Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Maple Pumpkin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Maple Pumpkin Cheesecake.
What Makes This Maple Pumpkin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maple Pumpkin Cheesecake.
Ready to make this Maple Pumpkin Cheesecake Recipe? Let’s do it!
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1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter
3 8 oz. pkgs cream cheese;
-softened
1 14 oz. can sweetened
-condensed milk
1 16 oz. can pumpkin
3 Eggs
1 c Pure maple syrup*
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Salt
-MAPLE PECAN GLAZE-
1 c Whipping cream
1/2 c Pecans; chopped
* Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze.
Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto
the bottom of a 9″ springform pan. In a large mixing bowl, beat cheese
until fluffly. Gradually beat in sweetened condensed milk until smooth. Add
pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched
(center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze.
Refrigerate leftovers.
Glaze: In saucepan, combine remaining 3/4 cup of maple syrup and whipping
cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until
thickened. Stir occasionally. Add 1/2 cup chopped pecans. Cool; pour
over chilled cheese cake just before serving.
Yields
8 Servings
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