The recipe Maple-Pumpkin Cheesecake
Maple-Pumpkin Cheesecake recipe is a Dessert meal that takes 68 minutes to make. If you enjoy for Dessert, you will like Maple-Pumpkin Cheesecake!
Maple-Pumpkin Cheesecake
- What Course Is Maple-Pumpkin Cheesecake?
- How Long Does Maple-Pumpkin Cheesecake Recipe Take To Prepare?
- How Long Does Maple-Pumpkin Cheesecake Recipe Take To Cook?
- How Many Servings Does Maple-Pumpkin Cheesecake Recipe Make?
- What Are The Ingredients For Maple-Pumpkin Cheesecake Recipe?
- How Do I Make Maple-Pumpkin Cheesecake?
- What's The Nutritional Info For Maple-Pumpkin Cheesecake?
- What Type Of Cuisine Is Maple-Pumpkin Cheesecake?
Maple-Pumpkin Cheesecake |
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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. What Course Is Maple-Pumpkin Cheesecake?Maple-Pumpkin Cheesecake is for Dessert. How Long Does Maple-Pumpkin Cheesecake Recipe Take To Prepare?Maple-Pumpkin Cheesecake takes 40 minutes to prepare. How Long Does Maple-Pumpkin Cheesecake Recipe Take To Cook?Maple-Pumpkin Cheesecake takes 68 minutes to cook. How Many Servings Does Maple-Pumpkin Cheesecake Recipe Make?Maple-Pumpkin Cheesecake makes 12 servings. What Are The Ingredients For Maple-Pumpkin Cheesecake Recipe?The ingredients for Maple-Pumpkin Cheesecake are: Oreo Baking Crumbs, 1 1/4 cupsMelted 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 How Do I Make Maple-Pumpkin Cheesecake?Here is how you make Maple-Pumpkin Cheesecake: 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 slicesNumber of Servings: 12Recipe submitted by SparkPeople user KARMA70.What's The Nutritional Info For Maple-Pumpkin Cheesecake?The nutritional information for Maple-Pumpkin Cheesecake is:
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