Maple Pumpkin Cheesecake
Experience the rich, creamy goodness of our Maple Pumpkin Delight Cheesecake, a vegetarian-friendly dessert that redefines traditional pumpkin pie. This American classic features a luscious pumpkin filling topped with a decadent maple pecan glaze, perfect for any festive occasion. With potential allergens including dairy, nuts, and eggs, this cheesecake is a crowd-pleaser that brings warmth and flavor to your table.
The sweet, spiced notes of cinnamon and nutmeg blend beautifully with the maple syrup, making it a versatile choice for holiday gatherings or cozy family dinners.
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Recipe Collection: Dessert
Serving Size: 12
Cooking Time: 400 minutes
Overview
This Maple Pumpkin Cheesecake is a delightful twist on the traditional pumpkin pie, perfect for your Thanksgiving feast. With a creamy pumpkin filling and a rich maple pecan glaze, this dessert is sure to impress your guests.
Diet Type
Vegetarian
Allergies
Dairy, Nuts, Eggs
Cuisine
American
Ingredients
- Crust:
- 1 1/4 Cups graham cracker crumbs
- 1/4 Cups sugar
- 1/4 Cups butter, melted
- Filling:
- 3 8 Ounces (oz) packages cream cheese, packaged
- 1 14 Ounces (oz) can EAGLE BRAND® Sweetened Condensed Milk, packaged
- 1 15 Ounces (oz) can pumpkin, packaged
- 3 Large eggs, packaged
- 1/4 Cups pure maple syrup, packaged
- 1 1/2 Teaspoons (tsp) cinnamon, ground
- 1 Teaspoon (tsp) nutmeg, ground
- 0.5 Teaspoon (tsp) salt
- Maple Pecan Glaze:
- 1 Cup whipping cream
- 3/4 Cup pure maple syrup, packaged
- 0.5 Cup pecans, grated
Steps
- Preheat your oven to 325 degrees F (165 degrees C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly onto the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth.
- Add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt to the cream cheese mixture. Mix well and pour into the prepared crust.
- Bake for 1 hour and 15 minutes, or until the center appears nearly set when gently shaken. Allow to cool for 1 hour, then cover and chill for at least 4 hours.
- For the glaze, combine whipping cream and maple syrup in a medium saucepan. Bring to a boil and continue boiling rapidly for 15 to 20 minutes, stirring occasionally, until slightly thickened. Stir in the chopped pecans, cover, and chill. Stir before serving.
- To serve, spoon the Maple Pecan Glaze over the chilled cheesecake.
Enjoy your delicious Maple Pumpkin Cheesecake!