MAPLE PUMPKIN CHEESECAKE
For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- 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 : Calories 637.3 calories, Carbohydrate 45 g, Cholesterol 157.1 mg, Fat 40.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 22.6 g, Sodium 502.5 mg, Sugar 34.7 g
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.
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.
3-STEP MAPLE-PUMPKIN CHEESECAKE
Steps:
- Heat oven to 350°F.
- In a large bowl using a stand mixer fitted with paddle attachment, or a hand mixer, beat the cream cheese, pumpkin, sugar, maple syrup, molasses, ground cinnamon and ground nutmeg until combined. Add eggs; beat just until blended.
- Pour batter into crust.
- Bake 35 to 40 min. or until done. Let cool, then refrigerate 3 hours.
Nutrition Facts : Calories 500, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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 W/MAPLE PECAN PRALINE GLAZE
Provided by Allie
Number Of Ingredients 14
Steps:
- Combine melted butter, graham cracker crumbs and sugar in a small bowl.
- Press into the bottom of a 9" springform pan.
- Set aside.
- In a large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.
- Pour cream cheese batter into prepared pan.
- Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.
- Pour hot water into the outer pan around the cheesecake, until it's about halfway up the sides of the cheesecake pan.
- Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)
- Cool completely, then refrigerate for 6-8 hours before serving.
- In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.
- Bring to a boil.
- Boil rapidly 15-20 minutes, stirring occasionally.
- Cool completely.
- Add 1/2 cup chopped pecans.
- Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.
- This glaze is also delicious on ice cream and pound cake.
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.
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
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"
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
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- 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.
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- For the crust, blitz the biscuits and nuts in a food processor until they resemble fine bread-crumbs. Stir in the melted butter and stir until well combined. Press these crumbs into the prepared tin to form a base. Chill until needed.
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