Pumpkin Cheesecake Recipe With Maple
Oh my gosh guys this pumpkin cheesecake is just to-die-for! It’s soo creamy and has a hint of maple, vanilla, cinnamon, and a dash of the very necessary, for this pumpkin cheesecake, allspice. The hint of allspice is barely noticeable but if it was left out it would taste more like a vanilla maple cheesecake than pumpkin cheesecake. It gives it just the right zing without being overly spicy. This recipe is not as spicy as pumpkin pie or bread and more on the maple vanilla side. To try this pumpkin cheesecake recipe is to fall in love with it. This recipe is definitely on my fall must-bake list and a personal favorite of my sister in law. You may be asking, but does it have to be fall for this pumpkin cheesecake recipe? Absolutely not! Canned pumpkin is available year round so take advantage of this healthy dessert ingredient anytime.
Canned pumpkin is packed with vitamin A in the form of beta carotene. It’s very skin friendly and can help protect your skin from the sun’s ultraviolent rays from the inside out. But P.S. it is not a replacement for sunscreen. It’s also high in fiber.
Man I already want to dig in. I always reserve a little filling to “taste it” and make sure it’s good 😉 before I add the eggs. Oh yeah it’s delicious and I have to use extreme self control not to eat more than a tablespoon. I always convince myself waiting for the finished product is worth it and continue.
To make this pumpkin cheesecake you will need cream cheese, brown sugar, pumpkin, half and half or cream, maple syrup or sugar, vanilla, cinnamon, allspice, salt, eggs, and flour.
To make the graham cracker crust you will also need graham crackers, sugar, salt, and butter. Preheat your oven see details below. Then crush your graham crackers in either a plastic bag using a rolling pin or any tool to smash them with, or a food processor. Mix in the sugar and salt. Then melt your butter and mix in well. Massaging the butter in with your hands works great.
Press the graham crackers crust into the bottom of a 9 inch springform pan. Bake for 12 minutes. Set aside to cool.
While it’s cooling you can make the filling. For the final bake turn your oven to 325 degrees F. Cream your cheese and brown sugar. Mix in your pumpkin, cream, syrup or sugar, vanilla, cinnamon, allspice, nutmeg, and salt. Whisk in one egg at a time beating for 30 seconds after each egg. Sift in the flour and mix thoroughly. Pour over the graham crust into your springform pan. Bake for 70-90 minutes. The middle should still be a little wobbly. You can also use a thermometer. The temperature 1 inch from the side should register 170 degrees F. Turn the oven off and prop the door a little while cooling. This will help prevent cracks. Cool and then place in the refrigerator to cool and set completely. It will keep well for several days in the fridge. You can freeze this cheesecake and thaw in the fridge for later use. I like to top my slice with whipped cream and a dash of nutmeg yum!