Rating: 4.5 stars 4.6
187 Ratings
  • 5 star values: 148
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 2

For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Recipe Summary

prep:
25 mins
cook:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
12
Yield:
1 (9 inch) cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Maple Pecan Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees.

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  • Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

  • In large bowl, beat cream cheese until fluffy. 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 and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

  • To serve, spoon some Maple Pecan Sauce over cheesecake.

  • Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Nutrition Facts

637 calories; protein 9.1g; carbohydrates 45g; fat 40.1g; cholesterol 157.1mg; sodium 502.5mg. Full Nutrition
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