Pumpkin-Maple Cheesecake

This is actually my all-time favorite cheesecake. It combines two of my favorite comfort foods: maple syrup and pumpkin.
  • ¼ c. butter, melted
  • 1 ¼ c. graham cracker crumbs
  • ¼ c. sugar
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk (not evaporated milk)
  • 1/4 c. maple syrup
  • 2 c. canned pumpkin
  • 3 eggs
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. salt

Combine the butter, crumbs and sugar. Press the mixture into a 9” spring-form pan.

In large mixing bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add the remaining ingredients and mix until smooth. Pour into the prepared pan.

Bake at 300F for 1 hour and 15 minutes or until set (the center will be slightly soft). Cool and then chill.

  • Yields: 12 servings
  • Preparation Time: 90 minutes
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