Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake
Recipe type: dessert
Serves: 10
  • 1-1/2 cups graham cracker crumbs (about 20 squares),
  • ⅓ cup maple sugar or sugar,
  • ½ cup butter (1 stick) melted,
  • 3 8-oz. pkgs. cream cheese softened,
  • 1 cup maple sugar or sugar,
  • 1 cup canned pumpkin,
  • 1 Tbsp. whipping cream,
  • 1-1/2 tsp. vanilla,
  • ¾ tsp. ground allspice,
  • 3 eggs slightly beaten ,
  • ½ cup caramel ice cream topping
  1. Preheat oven to 325 degrees F. For crust, in a medium bowl combine crumbs, the ⅓ cup sugar, and melted butter. Press crumb mixture onto the bottom and about 2 inches up the sides of an ungreased 9-inch spring form pan. Bake for 8 minutes. Remove and cool on a wire rack. 2. For filling, beat cream cheese, the 1 cup sugar, pumpkin, whipping cream, vanilla, and allspice beating on medium speed until combined. Add eggs and beat on low speed until just combined. 3. Spoon filling into crust-lined pan. Place spring form pan in a shallow baking pan. Bake in the 325 degrees F oven about 1 hour or until center appears nearly set when gently shaken. 4. Cool in spring form pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. (To store cheesecake, cover thoroughly with plastic wrap and refrigerate up to 2 days. Or carefully transfer cheesecake to a plate or platter and place cheese cake in a freezer bag or airtight container and freeze for up to 1 month. Thaw frozen cheesecake in the refrigerator for 24 hours.) 5. Just before serving, spoon caramel ice cream topping over top of cheesecake. Garnish with currants and/or fresh berries, if desired.


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