MAPLE PUMPKIN CHEESECAKE
For our first Thanksgiving with my husband's family, I wanted to bring a special dish and decided I couldn't go wrong with a dessert that combines cheesecake and pumpkin pie. It was a huge success!-Jodi Gobrecht, Bucyrus, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake for 12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined., Pour over crust. Place pan on baking sheet. Bake at until center is almost set, 70-75 minutes. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 465 calories, Fat 30g fat (19g saturated fat), Cholesterol 140mg cholesterol, Sodium 361mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
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Mubeen shah
[email protected]Would not recommend.
Avs S
[email protected]Overall, not bad, but not great either.
Theodore Daigle
[email protected]Cheesecake filling was a bit grainy.
Alone Sad
[email protected]Crust was a bit dry.
Mani Singh
[email protected]A bit too sweet for me, but still good.
Kalid Mohammed
[email protected]Not too sweet, just right!
Ahmad Saeed
[email protected]Easy to make and so tasty!
Lorie Waldrup
[email protected]Perfect for fall!
Stuart William
[email protected]Will definitely make again!
CI D
[email protected]Delicious!
Ibrahim Elbardan
[email protected]Amazing!
BABY BUBBA
[email protected]This cheesecake was a disaster! The crust was too thick and dry, and the cheesecake filling was grainy and curdled. I followed the recipe exactly, so I'm not sure what went wrong.
chhjabi rasaili
[email protected]This cheesecake was a little too sweet for my taste, but it was still good. The crust was flaky and buttery, and the cheesecake filling was creamy and smooth. I would recommend using less sugar next time.
Mymensingh Unique Brothers MUB
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had. The flavors were perfect, and the texture was creamy and smooth.
Milon Ray
[email protected]This was my first time making a cheesecake, and it turned out great! I followed the recipe exactly, and it was easy to do. The cheesecake was delicious, and I will definitely be making it again.
Yasir Ijaz
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The crust is flaky and buttery, and the cheesecake filling is rich and creamy. The maple flavor really shines through.
Landen Babel
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and maple flavors were perfectly balanced, and the cheesecake was creamy and smooth. I will definitely be making this again.