Real Recipes From Real Home Cooks ®

maple pumpkin cheesecake

(1 rating)
Recipe by
rebecca creek
Lebanon, TN

I have shared this with family and friends and everyone loves it.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For maple pumpkin cheesecake

  • 1-1/4 c
    grahamcracker crumbs
  • 1/4 c
  • 1/4 c
    melte butter
  • 3-8 oz pkg
    softened cream cheese
  • 1-14 oz can
    eagle brand sweetened condensed milk
  • 1-15 oz. can
    solid pumpkin
  • 3
  • 1 c
    maple syrup, divided
  • 1-1/2 tsp
  • 1 tsp
  • 1 c
    whipping cream
  • 1/2 c
    chopped pecans

How To Make maple pumpkin cheesecake

  • 1
    In a small bowl, combine crumbs, melted butter and sugar. Mix well and put in a 9 inch spring form pan. Set aside
  • 2
    In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 c. syrup, cinnamon and nutmeg. Mix well. Pour on top of unbaked crust and bake at 300 for 1 hour and 15 min. or until center is almost set. Cool on wire rack for 10 min. Carefully run sharp knife around edge of pan. Cool for 1 hour longer. Refrigerate overnight.
  • 3
    Glaze: In a saucepan, combine whipping cream, 3/4 c. syrup. Boil rapidly for about 15 min. stirring occasionally. Remove from heat and add chopped pceans. Cool. Just before serving, spread on top of cheesecake.

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