Prep 10 mins
Cook 1 hr
Sweet and a must have for cheesecake lovers!
- 1 1⁄4 cups graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄4 cup margarine or 1⁄4 cup butter, melted
- 3 (8 ounce) packages cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 2 cups canned pumpkin
- 3 eggs
- 1⁄4 cup maple syrup, plus extra if you wish
- 1 1⁄2 ground cinnamon
- 1 teaspoon nutmeg
- whipped topping
- 1⁄2 cup chopped pecans
- Preheat oven to 300 degrees.
- Combine crumbs, sugar and margarine.
- Press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan.
- In large bowl, beat cheese until light.
- Gradually beat in condensed milk until smooth.
- Add pumpkin, eggs, 1/4 cup maple syrup, and spices.
- Mix well.
- Pour into pan.
- Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft.
- Chill 2-4 hours.
- Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
I loved this recipe and was lucky to have the last sliver of it at my Christmas party. I did do a couple of things differently though. Instead of 3 eggs I used 2 eggs and 3 egg yolks. I found that the pumpkin dominates the flavor so cutting down a little on the pumpkin and adding the maple syrup is recommended. I also added 1 tablespoon of cornstarch to the mix so as insurance to prevent cracking. For the crust I found gingerbread graham crackers so I used those instead of regular graham crackers since I thought that would be a good flavor match. When I baked it I baked it in a pre-heated water bath and baked it for 1 hour at 250F. After one hour I turned off the oven, opened the door for 1 minute and then closed the door and let the cheesecake sit in the oven for another hour before putting it into the fridge for 6 hours. I learned these techniques from watching Alton Brown's Good Eats program on the Food Network.