Maple Pumpkin Cheesecake Recipe
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Maple Pumpkin Cheesecake

By: Elmira Trombetti  
"'I saw this recipe in a free booklet I got at the supermarket a few years ago and decided to try it,' recalls Elmira Trombetti of Gulfport, Florida. 'It is attractive and so delicious.'"

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 143 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (15 ounce) can solid pack pumpkin
  • 3 egg, lightly beaten
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • TOPPING:
  • 4 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1/2 cup maple syrup
  • 1/2 cup raisins
  • 1/2 cup coarsely chopped walnuts

Directions

  1. In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  2. In a large mixing bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
  3. Place pan on a baking sheet. Bake at 325 degrees F for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
  4. In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
  5. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Remove sides of pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by PATTIMAC2000 
didn't turn out great, probably was me, but i will keep looking. thanks. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2007 by AmyK 
This was absolutely great... everyone raved about it and it is now my favorite cheesecake. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by Mrs. Bishop 
This is the best pumpkin cheesecake recipe I have made. I used a sour cream topping and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2007 by kskmiller 
Excellent, worth the effort. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2008 by Emily B 
I made this cheesecake for Thanksgiving. Because I don't like raisins, I used coconut instead.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by RALWATTAR 
I made this without the crust and without the topping to make it lower carb. I replaced the... MORE

 
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