• 12servings
  • 85minutes
  • 413calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, B12, H, D
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups graham cracker crumbs

  2. 1/4 cup sugar

  3. 1/4 cup butter, melted


  5. 3 packages (8 ounces each ) cream cheese, softened

  6. 1 can (14 ounces) sweetened condensed milk

  7. 1 can (15 ounces) solid-pack pumpkin

  8. 3 eggs, lightly beaten

  9. 1/4 cup maple syrup

  10. 1-1/2 teaspoons ground cinnamon

  11. 1 teaspoon ground nutmeg

  12. TOPPING:

  13. 4 teaspoons cornstarch

  14. 2 tablespoons water

  15. 2 tablespoons butter

  16. 1/2 cup maple syrup

  17. 1/2 cup raisins

  18. 1/2 cup coarsely chopped walnuts

Instructions Jump to Ingredients ↑

  1. Moist Maple Pumpkin Cheesecake Recipe photo by Taste of Home In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

  2. 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.

  3. Place pan on a baking sheet. Bake at 325° for 70-75 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.

  4. In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.

  5. 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. Spoon over cheesecake. Refrigerate overnight. Yield: 12 servings.


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