Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter or margarine
  • 3 (8-oz.) packages softened cream cheese
  • 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)
  • 1 (16-oz.) can pumpkin
  • 3 eggs
  • 1/4 cup pure maple syrup
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • Directions:

    HEAT oven to 300° F.
    COMBINE crumbs, sugar and butter.
    PRESS firmly on bottom of 9-inch springform pan.
    With mixer, BEAT cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
    ADD pumpkin, eggs, maple syrup, cinnamon and nutmeg; mix well.
    POUR into prepared pan.
    BAKE 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft).
    COOL and chill.

    Makes one 9-inch cheesecake.

    For Walnut Raisin Glaze:

  • 2 tablespoons water
  • 4 teaspoons cornstarch
  • 2 tablespoons melted butter or margarine
  • 1/2 cup pure maple syrup
  • 1/2 cup chopped walnuts
  • 1/2 cup Sun-Maid Natural Raisins
  • COMBINE water and cornstarch.
    In small saucepan, MELT butter.
    maple syrup and cornstarch mixture; cool and stir until slightly thickened.
    chopped walnuts and raisins.
    over cheesecake.