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.
MAPLE PUMPKIN CHEESECAKE
For our first Thanksgiving with my husband's family, I wanted to bring a special dish and decided I couldn't go wrong with a dessert that combines cheesecake and pumpkin pie. It was a huge success!-Jodi Gobrecht, Bucyrus, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake for 12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined., Pour over crust. Place pan on baking sheet. Bake at until center is almost set, 70-75 minutes. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 465 calories, Fat 30g fat (19g saturated fat), Cholesterol 140mg cholesterol, Sodium 361mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
MARBLED PUMPKIN-MAPLE CHEESECAKE BARS
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Provided by Rick Martinez
Categories Small Plates Dessert Thanksgiving Halloween Fall Cheesecake Pumpkin Cream Cheese Sour Cream Butter Egg Vanilla Ginger Maple Syrup Kid-Friendly Soy Free Peanut Free Tree Nut Free
Yield 20 servings
Number Of Ingredients 16
Steps:
- Crust:
- Place a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form (you should have a generous 2 cups). Add sugar and salt and pulse just to combine. Add ½ cup butter and pulse until mixture is the consistency of wet sand.
- Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8-10 minutes. Transfer to a wire rack and let cool.
- Cheesecake and Assembly:
- Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated. Add sour cream and maple syrup and beat until mixture is thick and creamy and no lumps remain. Scoop ¾ cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Remove bowl from mixer and tap on counter several times to force any air bubbles to the filling's surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.
- Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40-50 minutes. Transfer to a wire rack on stovetop and let cool (the warmth from the cooling oven will help it come to room temperature more slowly, keeping the top from cracking), about 3 hours.
- Chill cheesecake until cold and firm, 3-4 hours. Cut into bars or squares to serve.
- Do Ahead: Cheesecake can be made 2 days ahead. Cover and chill.
MAPLE PUMPKIN CHEESECAKE
Steps:
- HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
- BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
- COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving.
- Calories 647,Total Fat Grams41.1,Calories From Fat 370,Saturated Fat Grams 22.9,Saturated Fat Grams Pct DailyValue 114,CholesterolMilligrams 166,SodiumMilligrams 513,Sodium Milligrams Pct Daily Value 21,Total Carbohydrates Grams 45.2,Total Carbohydrates Grams Pct Daily Value 15,Dietary Fiber Grams 2,Dietary Fiber Grams Pct Daily Value 8,Sugars Grams 36.1,Protein Grams 9.2,Protein Grams Pct Daily Value 18,Vitamin A Pct Daily Value 183,Calcium Pct Daily Value 13,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 3,Folate Pct Daily Value 14,Magnesium Pct Daily Value 10,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"
PUMPKIN MAPLE PECAN CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Time 6h55m
Yield 1 (9-inch) cheesecake
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
- In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
- Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
- For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
- To serve: Spoon the Maple Pecan Glaze over the cheesecake.
PUMPKIN MAPLE PECAN CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 10h25m
Yield 1 (9-inch) cheesecake
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
- Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
- For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
- Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
- For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
- To serve: Spoon the maple pecan glaze over the cheesecake.
MAPLE PUMPKIN CHEESECAKE
Make and share this Maple Pumpkin Cheesecake recipe from Food.com.
Provided by JustaQT
Categories Cheesecake
Time 1h10m
Yield 1 Cheesecake
Number Of Ingredients 12
Steps:
- 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.
- Cool.
- Chill 2-4 hours.
- Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
Nutrition Facts : Calories 5623.1, Fat 379.7, SaturatedFat 173.7, Cholesterol 1442.7, Sodium 5129, Carbohydrate 477, Fiber 22.9, Sugar 387.5, Protein 109
PUMPKIN MAPLE CHEESECAKE
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**
Provided by OceanIvy
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Combine crumb sugar and butter.
- Press mixture into 9-inch spring form pan.
- Beat cream cheese until nice and fluffy.
- Then add condensed milk.
- Blend until smooth.
- Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt.
- Mix up well.
- Pour into pan.
- Bake 1 1/4 hours or until appears to be set when shaken.
- Let cool for about 1 hour, then cover and refrigerate for at least 4 hours.
- Before serving, add pecan maple glaze.
- You may add, whipped cream, chocolate or sliced pecans to garnish if desired!
- --Pecan maple glaze--.
- In saucepan combine maple syrup and whipping cream.
- Bring it to a boil for about 15-20 minutes, or until thick.
- Stir on occasion.
- Lastly, add in pecans.
MAPLE PUMPKIN CHEESECAKE
I think I got this from my local grocery store. It was a big hit with my family when I made it, and the pecan topping and glaze makes it pretty enough to be served at a fancy affair.
Provided by karen
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees.
- In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
- Press crust firmly to cover the bottom of pan.
- In large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add remaining filling ingredients.
- Mix well and pour into pan.
- Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
- Cool on wire rack to room temperature and then refrigerate.
- To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
- NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
- Top with glaze just before serving and refrigerate leftovers.
- NOTE: The original recipe said that the glaze is also good over ice cream and waffles.
Nutrition Facts : Calories 708.4, Fat 47.3, SaturatedFat 26.6, Cholesterol 196.6, Sodium 497.8, Carbohydrate 62.8, Fiber 1.3, Sugar 50.2, Protein 12.4
MAPLE PUMPKIN CHEESECAKE
This cheesecake is creamy and delicious its a family-favorite dessert.I like it cause its a recipe you can serve on any holiday.This cheesecake is usally served with coffee but i spiced it up with a hot cup of chai tea.This recipe came from eversave recipes.
Provided by smithcourtney34
Categories Cheesecake
Time 1h25m
Yield 1 cup maple syrup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300*f degrees. In large mixing bowl, beat cream cheese fluffy.Gradually beat in sweetened condensed milk until smooth.Add pumpkin,eggs,1/4 cup maple syrup, cinnamon and nutmeg.Mix well.Pour into pie crusts.Bake for one hour 15 minutes or until edges spring back when lightly touched[center will be slightly soft].Cool.Chill 2-4 hours.While pies chill,make the maple pecan [or just maple] glaze in sauce pan.Combine remaining maple 1/2 ccup syrup and 1 cup whipping cream.Bring to a boil.Boil rapidly 15-20 minutes or until thickened[stirring occasionally].Add 1/2 cup chopped pecans to your glaze [ again optional].Drizzle pie slices with maple pecan glaze.This recipe makes 3 regular pies or 2 deep dish pies.
Nutrition Facts : Calories 1888.6, Fat 125.1, SaturatedFat 67.9, Cholesterol 461, Sodium 1324.2, Carbohydrate 166.1, Fiber 1.8, Sugar 107.5, Protein 31.4
More about "maple pumpkin cheesecake recipes"
MAPLE PUMPKIN CHEESECAKE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (3)Total Time 20 minsCategory DessertCalories 480 per serving
- To make the crust, in a food processor, pulse the graham crackers and pecans until fine crumbs. Add brown sugar, cinnamon and melted butter and pulse until combined. Press the mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch spring form pan. Refrigerate while preparing the filling.
- To make the filling, in the large mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about a minute. (Or you can also use electric hand mixer.) Add sugar and maple syrup and continue to beat for another minute. Stir in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg and salt. Mix until well combined, about 1 minute, scraping the sides half way. Beat in the eggs one at a time and mix just until combined on low speed. (Don’t beat the mixture too long and too fast after you add the eggs. Otherwise too much air will incorporate to the batter, which might cause a crack in the cooked cheesecake.) Pour the batter into the prepared crust.
- Bake for 50-60 minutes, or until the edges of the cheesecake is set, but the center is slightly wobbly. Cool on a wire rack for 5 minutes. Carefully run a knife around edge of the pan to loosen; cool for another hour. Then refrigerate for at least an hour to cool completely.
PUMPKIN MAPLE CHEESECAKE - ALL SHE COOKS
From allshecooks.com
MAPLE PUMPKIN CHEESECAKE RECIPE - SHOCKINGLY …
From shockinglydelicious.com
BEST PUMPKIN SCONES (WITH MAPLE GLAZE) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
LOW-CARB PUMPKIN CHEESECAKE CUPS – SOLA
From solasweet.com
MAPLE PUMPKIN CHEESECAKE | RECIPE | DESSERTS, PUMPKIN …
From pinterest.com
MINI MAPLE PUMPKIN PIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
MAPLE PECAN PUMPKIN CHEESECAKE - EAGLE BRAND
From eaglebrand.ca
MAPLE PUMPKIN CHEESECAKE | RECIPES WIKI | FANDOM
From recipes.fandom.com
MAPLE PUMPKIN CHEESECAKE RECIPE - EAGLE BRAND
From eaglebrand.com
50 FIVE-STAR THANKSGIVING DESSERTS
From msn.com
MAPLE PUMPKIN CHEESECAKE RECIPE - FOOD.COM
From food.com
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 »
#time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #fruit #oven #dinner-party #cheesecake #cheese #stove-top #dietary #egg-free #free-of-something #equipment #4-hours-or-less
You'll also love