3-Step Maple-Pumpkin Cheesecake
4 Hr(s) 50 Min(s) (incl. refrigerating)
10 Min(s) Prep
4 Hr(s) 40 Min(s) Cook
What You Need
Select All
8 servings
Original recipe yields 8 servings
1 cup canned pumpkin
1/2 cup sugar
1/3 cup maple syrup
1-1/2 tsp. molasses
1-1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (9 oz.)
Let's Make It
1
Heat oven to 350°F.
2
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.
3
Pour batter into crust.
4
Bake 35 to 40 min. or until done. Let cool, then refrigerate 3 hours.
Kitchen Tips
Tip 2
Note
The cheesecake should have a slight jiggle in the center before removing it from the oven.
Tip 3
Special Extra
Use mini semi-sweet chocolate chips to add a festive jack-o'-lantern face to the top of the cheesecake before serving.
Tip 4
Size Wise
Welcome Fall with this delicious cheesecake. And since it makes 8 servings, it's the perfect dessert to serve at your next party.
Nutrition
Calories
500
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 16g
80%
Trans Fat 1g
Cholesterol 110mg
37%
Sodium 380mg
17%
Total Carbohydrates 48g
17%
Dietary Fiber 1g
4%
Sugars 33g
66%
Protein 7g
14%
Vitamin A
110%
Vitamin C
2%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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