Maple Pumpkin Cheesecake

Cheesecake Recipe

Maple and Pumpkin are two flavors that not only compliment each other well, but also are staple flavors for the fall season. I love this too, because it makes a bog ole’ cheesecake! It will feed all your company that’s here for the Holiday’s!

 

Maple Pumpkin Cheesecake

Crust:

2 ½ c. graham cracker crumbs

1 tsp. ground ginger

1/3 c. unsalted butter

Filling:

5 pkg. (8oz each) cream cheese, softened

1 c. sour cream

2 ¼ c. granulated sugar

6 eggs (room temperature)

½ c. all-purpose flour

1 c. pumpkin purée

1 Tbl. vanilla

3 Tbl. fresh lemon juice

½ c. pure maple syrup

1 Tbl. ground cinnamon

½ tsp. ground nutmeg

¼ tsp. ground allspice

Decoration: Whipped Topping

Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, ginger and butter. Press into bottom of a10-inch cheesecake pan and freeze. In a large mixer bowl, beat cream cheese, sour cream and sugar on medium-high speed for 5 minutes. Add eggs, one at a time, beating after each addition. Mix in flour, pumpkin, vanilla, lemon juice, maple syrup, cinnamon, nutmeg and allspice. Pour batter over frozen crust. Make in preheated oven for 65-75 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 8 hours before serving. Once chilled, decorate top of cake with whipped topping.

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