MOIST MAPLE PUMPKIN CHEESECAKE
I saw this recipe in a free booklet I got at the supermarket a few years ago and decided to try it, adding a few twists of my own. It's pretty and so delicious. -Elmira Trombetti, Gulfport, Florida
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. , In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan; set aside., In a large 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. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 65-75 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. Refrigerate overnight, covering when completely cooled., In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture. 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. , Remove rim from pan. Top cheesecake with raisin mixture to serve.
Nutrition Facts : Calories 413 calories, Fat 21g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 229mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 2g fiber), Protein 8g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rita ekter
[email protected]This is my go-to cheesecake recipe. It's always a crowd-pleaser and it's so easy to make.
Carl Porter
[email protected]I love this recipe because it's so easy to make. I can usually have it in the oven in less than 30 minutes.
Lawrence Washington
[email protected]This cheesecake is always a hit at my parties. Everyone loves the creamy texture and the delicious maple glaze.
Suraj Adhikari
[email protected]I've made this cheesecake several times and it always turns out perfectly. It's a great recipe for a special occasion or just a weekend treat.
aamir pervaiz
[email protected]This cheesecake was way too difficult to make. I spent hours in the kitchen and the end result wasn't even worth it. I wouldn't recommend this recipe to anyone.
Garcia
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out very well. The texture was grainy and the flavor was bland. I'll have to try a different recipe next time.
DC baseer ff
[email protected]The cheesecake was a bit dry, but the maple glaze helped to offset that. Overall, it was a good recipe but I think I'll try a different one next time.
Timothy Chinedu
[email protected]This cheesecake was a little too sweet for my taste, but my family loved it. I think I'll try reducing the amount of sugar next time.
Sultan Raja
[email protected]I made this cheesecake for my family and they all raved about it! The maple glaze was the perfect finishing touch. I will definitely be making this again.
Kishor Chamlagain
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was delicious and everyone loved it. I will definitely be making this again.
SLIENT LOVER
[email protected]This was the best pumpkin cheesecake I've ever had! The flavor was perfect and the texture was smooth and creamy. I highly recommend this recipe.
Ange W (Angela Ware)
[email protected]I was a little skeptical about making a pumpkin cheesecake, but I'm so glad I did! The cheesecake was creamy and delicious, and the maple glaze was the perfect finishing touch. I will definitely be making this again.
solomon akinshola
[email protected]This cheesecake was so easy to make! I love that I didn't have to make a separate crust. The pumpkin and maple flavors were perfectly balanced. I will definitely be making this again.
Kholeka Mtikitiki
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. The maple glaze was the perfect complement to the pumpkin filling. I'll definitely be making this again for my next party.
Daeshaune Bertheram
[email protected]This maple pumpkin cheesecake was a hit at my Thanksgiving gathering! The cheesecake was creamy and smooth, with just the right amount of pumpkin flavor. The maple glaze added a nice touch of sweetness. I will definitely be making this again!