← Back to Search Results
baking
Maple Pumpkin Cheesecake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Two fall flavors that go well together are maple and pumpkin.

Yield: Serves 18-20

Ingredients

For the Crust:

  • 2½ cups (625 mL) graham cracker crumbs
  • 1 tsp (5 mL) ground ginger
  • 1/3 cup (75 mL) unsalted butter, melted

For the Filling:

  • 5 packages (each 8 oz/250 g) cream cheese, softened
  • 1 cup (250 mL) sour cream
  • 2¼ cups (550 mL) granulated sugar
  • 6 eggs
  • 1 cup (250 mL) pumpkin puree (not pie filling)
  • ½ cup (125 mL) all-purpose flour
  • ½ cup (125 mL) pure maple syrup
  • 1 tbsp (15 mL) ground cinnamon
  • ½ tsp (2 mL) freshly grated nutmeg
  • ¼ tsp (1 mL) ground allspice
  • 3 tbsp (45 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) vanilla extract

For the Decoration:

Equipment:

  • 10-inch (25 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Directions

Preheat oven to 350°F (180°C)

1. Crust: In a bowl, combine graham cracker crumbs, ginger and butter. Press into bottom of cheesecake pan and freeze.

2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in pumpkin, flour, maple syrup, cinnamon, nutmeg, allspice, lemon juice and vanilla by hand.

3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

4. Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe a ribbon around border, if desired.

Variation:

Fold 1 cup (250 mL) chopped hazelnuts into the filling for a crunchy texture.

Notes

If maple syrup is not available, you can substitute ¼ tsp (1 mL) maple extract.


© 2008 George Geary

Note from Cookstr's Editors

Nutritional information is based on 20 servings and does not include Classic Whipped Cream Topping. For nutritional information on Classic Whipped Cream Topping, please see link above.

 

Nutritional Information

Nutrients per serving (% daily value)

437kcal (22%)
93mg (9%)
2mg (3%)
370mcg RAE (12%)
182mg
17mg
7g
33g
1g
43g
140mg (47%)
278mg (12%)
15g (74%)
27g (42%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-explorations Baked Explorations
by Matt Lewis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
amor-y-tacos Amor Y Tacos
by Deborah Schneider
martin-yans-china Martin Yan's China
by Martin Yan
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?