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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 399.8
  • Total Fat: 30.2 g
  • Cholesterol: 118.8 mg
  • Sodium: 277.5 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Maple-Pumpkin Cheesecake calories by ingredient
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Maple-Pumpkin Cheesecake

Submitted by: KARMA70
Maple-Pumpkin Cheesecake

Introduction

Not really diet friendly but a delicious fall treat! Adapted from a Better Homes and Gardens recipie but I changed the crust from Graham crakers to Oreo crumbs and pecans since everything is better with chocolate! The original recipie also calls for caramel sauce to be drizzled on top but I think that makes it too sweet. Not really diet friendly but a delicious fall treat! Adapted from a Better Homes and Gardens recipie but I changed the crust from Graham crakers to Oreo crumbs and pecans since everything is better with chocolate! The original recipie also calls for caramel sauce to be drizzled on top but I think that makes it too sweet.
Number of Servings: 12

Ingredients

    Oreo Baking Crumbs, 1 1/4 cups
    Melted Butter, salted, .25 cup
    Pecans, .5 cup, chopped
    Softened Cream Cheese, 24 oz (3 8 oz packages)
    Pumpkin, canned, without salt, 1 cup
    Brown Sugar, 2/3 cup, packed
    Maple Syrup, .25 cup
    Vanilla Extract, 1.5 tsp
    Eggs, fresh slightly beaten, 3 large

Directions

1.Preheat oven to 325F. Combine the melted butter Oreo crumbs, and pecans (if desired toast the pecans slightly before chopping and adding to the mix) in a bowl. Press the mixture onto the bottom and up the sides of a 9 inch springform pan. Set aside.
2.Beat cream cheese with an electric mixer on high to medium for several minutes until smooth. Add pumpkin, brown sugar, maple syrup and vanilla. Beat until well combined scraping sides. Fold in beaten eggs (or mix on low until combined).
3.Pour filling into crust-lined pan. Place on shallow pan or foil in case spring form leaks. Bake 60-70 minutes until center appears nearly set when gently shaken. The top may crack but should mostly heal back up while cooling in fridge.
4.Cool on wire rack 15min. Loosen from sides of pan with a thin knife, cool another 30 min. Remove springform, cover and refridgerate 4 to 24 hours (it tastes even better the next day so make one day ahead if possible). If I'm bringing the cheesecake somewhere I don't totally remove the springform, just loosen to cool then do back up to transport and cover top with saran.

Serving Size: makes 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user KARMA70.






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