Maple Pumpkin Pie Cheesecake Recipe

Maple Pumpkin Pie Cheesecake Recipe

When I think of the holidays or the fall I think of pumpkin pie and maple syrup.  This Maple Pumpkin Pie Cheesecake Recipe I think is a great creation.  It has all the elements of the fall with season pumpkin and maple.  I like to make this Maple Pumpkin Pie Cheesecake recipe for thanksgiving, since people would never expect a cheesecake could taste this good.

Maple Pumpkin Pie Cheesecake
Serves 12
A yummy maple pumpkin pie cheesecake for the holidays.
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Prep Time
8 min
Cook Time
1 hr
Total Time
5 hr 8 min
Prep Time
8 min
Cook Time
1 hr
Total Time
5 hr 8 min
Crust
  1. 1 and 1/2 cup Graham cracker crumbs
  2. 1/4 cup of white sugar
  3. 1/3 cup of melted butter
Filling
  1. 24 ounces of home made cream cheese or 3 (8 ounce) packets from store
  2. 3 eggs
  3. 1 (15 oz) can of pumpkin puree
  4. 1 teaspoon of vanilla extract
  5. 1 teaspoon cream of tarter
  6. 1/4 cup of maple syrup
  7. 1/2 teaspoon of cinnamon
  8. 1/4 teaspoon of ground cloves
  9. 1 cup of brown sugar
  10. 1/8 teaspoon of salt
  11. 1 1/2 teaspoons o pumpkin spice
Top
  1. 1 cup of Pecans
  2. 12 ounce of semi sweet Dark chocolate
  3. 1 container of Cool whip
Instructions
  1. Preheat the oven into 350 degree F
Crust
  1. First we need to make a pie crust by combining 1 and 1/2 cup of graham cracker crumbs, 1/4 cup of white sugar, and 1/3 cup of melted butter and mixing together evenly with a rubber spatula. After evenly mixed place into a 9 inch spring form pan.
  2. In a mixing bowl beat together the 24 ounces of cream cheese and the 1 cup of brown sugar. Then add in 4 eggs one egg at a time. Make sure the eggs are mixed in thoroughly before adding the next one. Then add 1 tablespoon of vanilla extract, 1 teaspoon of cream of tarter, 1 teaspoon cream of tarter, 1/4 cup of maple syrup, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground cloves,
  3. 1/8 teaspoon of salt, 1 1/2 teaspoons o pumpkin spice. Mix for 45 seconds. Pour that into the pre-made pie crust.
  4. Bake in the preheated 350 degree F oven for 50 minutes. Then place in refrigerator.
  5. After the 50 minutes is up take cheesecake out of the oven. Let rest on the counter until cool then place in refrigerator. After it has cooled take semi sweet chocolate and place into a double boiler. sprinkle over the top.
  6. Turn oven on to 250 Degree F and place pecans into oven for 5 minutes to 10 minutes roast. Any longer and you will burn your pecans.
  7. Take cool whip and place into funnel bag or simply just scoop over the top with a spoon before serving.
  8. Optional: Drizzle maple syrup over the top before serving.
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