MAPLE PUMPKIN CHEESECAKE
For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
- Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
- To serve, spoon some Maple Pecan Sauce over cheesecake.
- Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 45 g, Cholesterol 157.1 mg, Fat 40.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 22.6 g, Sodium 502.5 mg, Sugar 34.7 g
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Ryan Rubharo
[email protected]I made this cheesecake for my family and they loved it! The crust was flaky and buttery, and the filling was smooth and creamy. The maple flavor was subtle, but it really complemented the pumpkin flavor. I would definitely recommend this recipe to an
Jhapa Nepal
[email protected]This cheesecake is so easy to make and it's always a hit! The crust is the perfect balance of sweet and savory, and the filling is so smooth and creamy. I highly recommend this recipe.
Cliff Hanged
[email protected]I've made this cheesecake several times and it's always a hit! The maple flavor is subtle but it really shines through. The crust is also perfect, it's not too thick or too thin.
Asram Charagh
[email protected]This cheesecake was delicious! The crust was perfect and the filling was so smooth and creamy. I will definitely be making this again.
Amelia Kobeli
[email protected]I made this cheesecake for my family and they loved it! The crust was flaky and buttery, and the filling was smooth and creamy. The maple flavor was subtle, but it really complemented the pumpkin flavor. I would definitely recommend this recipe to an
kasereka kamabu
[email protected]This cheesecake is so easy to make and it's always a hit! The crust is the perfect balance of sweet and savory, and the filling is so smooth and creamy. I highly recommend this recipe.
Flavia Maria
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The maple flavor is subtle but it really shines through. The crust is also perfect, it's not too thick or too thin.
Waisale Moce
[email protected]This cheesecake was absolutely delicious! I made it for a party and it was a huge hit. The crust was perfect and the filling was so smooth and creamy. I will definitely be making this again.
Joshua Stevens
[email protected]I always get compliments when I make this cheesecake. It's so easy to make and always turns out perfect. The maple flavor is divine and the crust is the perfect balance of sweet and savory.
A God
[email protected]This cheesecake was a hit at Thanksgiving! The crust was flaky and buttery, and the filling was smooth and creamy. The maple flavor was subtle, but it really complemented the pumpkin flavor. I would definitely recommend this recipe to anyone looking
Md Arafat Arafat
[email protected]This is the second time I make this recipe. I do not have to tell you how good it is. But I have a tip that I would like to share. I tried both graham cracker crust and the one in the recipe. I highly recommend sticking with the graham cracker crust.