Pumpkin Maple Cheesecake

READY IN: 1hr 25mins
Recipe by Ocean~Ivy

This is a fantastic recipe to serve in autumn, around Halloween. It seems very time consuming, but that is the refrigerating time. The outcome will be a luscious cheesecake! 8) ** NOTE: if using 13x9-inch pan, bake 50 to 60 minutes, or until cake is set when shaken**

Top Review by annconnolly

This is the same recipe I found in an Eagle Brand leaflet. The one I tried called for 1/2 pint (1C) whipping cream for the topping. And I used regular cream cheese, not fat free. (it's too thin)

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Combine crumb sugar and butter.
  3. Press mixture into 9-inch spring form pan.
  4. Beat cream cheese until nice and fluffy.
  5. Then add condensed milk.
  6. Blend until smooth.
  7. Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt.
  8. Mix up well.
  9. Pour into pan.
  10. Bake 1 1/4 hours or until appears to be set when shaken.
  11. Let cool for about 1 hour, then cover and refrigerate for at least 4 hours.
  12. Before serving, add pecan maple glaze.
  13. You may add, whipped cream, chocolate or sliced pecans to garnish if desired!
  14. --Pecan maple glaze--.
  15. In saucepan combine maple syrup and whipping cream.
  16. Bring it to a boil for about 15-20 minutes, or until thick.
  17. Stir on occasion.
  18. Lastly, add in pecans.

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