Maple-Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Oreo Baking Crumbs, 1 1/4 cupsMelted Butter, salted, .25 cupPecans, .5 cup, choppedSoftened Cream Cheese, 24 oz (3 8 oz packages)Pumpkin, canned, without salt, 1 cupBrown Sugar, 2/3 cup, packed Maple Syrup, .25 cup Vanilla Extract, 1.5 tsp Eggs, fresh slightly beaten, 3 large
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.
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.
Nutritional Info 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
Member Reviews