Moist Maple Pumpkin Cheesecake Recipe

Name: Moist Maple Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups graham cracker crumbs; 1/4 cup sugar; 1/4 cup butter, melted; 3 packages (8 ounces each) cream cheese, softened; 1 can (14 ounces) sweetened condensed milk; 1 can (15 ounces) solid-pack pumpkin; 3 large eggs, room temperature, lightly beaten; 1/4 cup maple syrup; 1-1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 4 teaspoons cornstarch; 2 tablespoons water; 2 tablespoons butter; 1/2 cup maple syrup; 1/2 cup raisins; 1/2 cup coarsely chopped walnuts

Servings: persons

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 large eggs, room temperature, lightly beaten
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts

1
Preheat oven to 325u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2
In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan; set aside.
3
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.
4
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.
5
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.
6
Remove rim from pan. Top cheesecake with raisin mixture to serve.

1216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/4 cups graham cracker crumbs, 1/4 cup sugar, 1/4 cup butter, melted, 3 packages (8 ounces each) cream cheese, softened, and more.

Yes, Moist Maple Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Maple Pumpkin Cheesecake

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