Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake Recipe: A Delicious Dessert from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 8-10

Introduction

Maple Pumpkin Cheesecake is a delicious and decadent dessert that combines the flavors of pumpkin, maple, and creamy cheesecake. This recipe is perfect for fall gatherings or holiday celebrations.

History

The combination of pumpkin and cheesecake has been a popular dessert choice for many years, especially during the fall season. Adding maple syrup to the mix adds a rich and sweet flavor that complements the pumpkin and cream cheese perfectly.

Ingredients

1.25 cup graham cracker crumbs
0.25 cup brown sugar
0.25 cup melted margarine or butter
3 (8 oz (227 g)) packages softened cream cheese
1 (14 oz (397 g)) can sweetened condensed milk
1 (15 oz (425 g)) can pumpkin
3 eggs
0.25 cup maple syrup
1.5 tsp ground cinnamon
1 tsp ground nutmeg
0.5 tsp salt
maple pecan glaze
whipped cream
pecan halves

How to prepare

For the maple-pumpkin base

Preheat the oven to 325ºF.
Combine graham cracker crumbs, sugar, and butter. Press firmly on the bottom of a 9-inch spring-form pan.
Using a mixer, beat the cream cheese until fluffy.
Add pumpkin, eggs, syrup, cinnamon, nutmeg, and salt. Mix well and pour into the prepared pan.
Bake for 1.5 hours or until the center appears nearly set when shaken.
Allow the cheesecake to cool for 1 hour. Cover and chill for at least 4 hours.
To serve, spoon some maple pecan sauce over the cheesecake. Garnish with whipped cream and pecans.
Pass the remaining sauce. Store leftovers covered in the refrigerator.

Maple pecan glaze

In a medium-sized saucepan, combine 1 cup of whipping cream and 0.75 cup of pure maple syrup. Bring to a boil.
Boil rapidly for 15 to 20 minutes or until slightly thickened, stirring occasionally.
Stir in 0.5 cup of chopped pecans.
Cover and chill until served. Stir before serving.

Variations

For a gluten-free version, use gluten-free graham crackers or almond flour for the crust.
Add a tablespoon of bourbon to the maple pecan glaze for an extra kick of flavor.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake.

- Be sure to properly chill the cheesecake before serving to allow it to set and develop the best flavor.

- When making the maple pecan glaze, be sure to stir constantly to prevent burning and ensure a smooth consistency.

Serving Suggestions

Serve Maple Pumpkin Cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.

Cooking Techniques

Be sure to properly chill the cheesecake before serving to allow it to set and develop the best flavor.

- When making the maple pecan glaze, be sure to stir constantly to prevent burning and ensure a smooth consistency.

Ingredient Substitutions

If you don't have maple syrup, you can use honey or agave nectar as a substitute.

- You can use pumpkin pie spice instead of cinnamon and nutmeg for a shortcut.

Make Ahead Tips

Maple Pumpkin Cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. The maple pecan glaze can also be made ahead of time and stored in the refrigerator.

Presentation Ideas

Garnish the Maple Pumpkin Cheesecake with pecan halves and a drizzle of the maple pecan glaze for a beautiful presentation.

Pairing Recommendations

Serve Maple Pumpkin Cheesecake with a hot cup of coffee or a glass of spiced cider for a cozy fall dessert.

Storage and Reheating Instructions

Store leftover Maple Pumpkin Cheesecake covered in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Maple Pumpkin Cheesecake contains approximately 350 calories.

Carbohydrates

Each serving of Maple Pumpkin Cheesecake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Maple Pumpkin Cheesecake contains approximately 20 grams of fat.

Proteins

Each serving of Maple Pumpkin Cheesecake contains approximately 7 grams of protein.

Vitamins and minerals

Maple Pumpkin Cheesecake is a good source of Vitamin A and Calcium.

Alergens

This recipe contains dairy (cream cheese), eggs, and nuts (pecans).

Summary

Maple Pumpkin Cheesecake is a rich and indulgent dessert that is high in calories and fats. It is best enjoyed in moderation as a special treat.

Summary

Maple Pumpkin Cheesecake is a delicious and indulgent dessert that is perfect for fall gatherings or holiday celebrations. With a creamy pumpkin filling, a sweet maple pecan glaze, and a buttery graham cracker crust, this cheesecake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a brisk autumn day, the leaves were falling in a symphony of colors, and the smell of cinnamon and nutmeg filled the air. I had just finished baking a batch of apple crisp when a neighbor knocked on my door, holding a plate of what looked like the most decadent dessert I had ever seen.

"Hello there, dearie," she said with a smile. "I thought you might want to try a slice of my maple pumpkin cheesecake. It's a family recipe that has been passed down for generations."

I eagerly accepted the slice and took a bite. The flavors exploded in my mouth - the rich creamy cheesecake, the subtle sweetness of the pumpkin, and the warm earthiness of the maple syrup. I was instantly hooked.

"Would you like the recipe, dearie?" my neighbor asked.

I nodded eagerly, and she scribbled it down on a scrap of paper. As I read through the ingredients and instructions, I knew I had to make this cheesecake for my own family.

That night, I gathered all the necessary ingredients and began to bake. The scent of pumpkin and spices filled my kitchen, and I felt a sense of pride as I watched the cheesecake rise and turn a beautiful golden brown in the oven.

When I finally pulled it out and let it cool, I couldn't resist taking a small taste. It was even better than I remembered - creamy, rich, and bursting with flavor. I knew then that this recipe would become a staple in my own collection.

Over the years, I have made this maple pumpkin cheesecake countless times - for holidays, special occasions, or just to treat myself. Each time, it brings back that initial feeling of discovery and delight.

I have shared the recipe with friends and family, passing on the tradition that was gifted to me by my kind neighbor. It has become a beloved favorite among my loved ones, and I always feel a sense of joy when I see their faces light up as they take that first bite.

There is something magical about the way food can bring people together, creating memories and moments that last a lifetime. This maple pumpkin cheesecake is more than just a dessert to me - it is a reminder of the generosity of others, the joy of cooking, and the beauty of sharing something special with the ones you love.

As I sit here now, reflecting on all the times I have made this cheesecake, I am filled with gratitude for the simple pleasures in life. The smell of cinnamon and nutmeg, the taste of creamy pumpkin and maple, the warmth of a kitchen filled with loved ones - these are the things that make life sweet.

And so, I will continue to make this maple pumpkin cheesecake for years to come, passing on the recipe and the memories that accompany it. Because in the end, it is not just about the dessert itself, but the love and connection that it represents. And that, my dear, is the true magic of cooking.