Pumpkin Cheesecake with Maple Syrup Walnut Topping
Delicious!!!
Yield
16 servingsPrep
20 minCook
75 minReady
5 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
9 | each |
graham crackers/wafers
1 pack |
* |
½ | stick |
butter
|
|
Filling | |||
24 | ounces |
cream cheese
softened |
|
3 ½ | ounces |
brown sugar
1/2 cup |
|
½ | cup |
sugar
|
|
1 | teaspoon |
vanilla extract
|
|
4 | large |
eggs
|
|
15 | ounces |
pumpkin
1 can |
|
¼ | cup |
maple syrup
|
|
¼ | teaspoon |
nutmeg
|
|
1 ½ | teaspoon |
cinnamon
|
|
Topping | |||
3 | tablespoons |
butter
melted |
|
1 ¾ | ounces |
brown sugar
1/4 cup |
|
3 | tablespoons |
maple syrup
|
|
1 | cup |
walnuts
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust: | |||
9 | each |
graham crackers/wafers
1 pack |
* |
56.5 | g |
butter
|
|
Filling: | |||
693.6 | ml/g |
cream cheese
softened |
|
101.2 | ml/g |
brown sugar
1/2 cup |
|
118 | ml |
sugar
|
|
5 | ml |
vanilla extract
|
|
4 | large |
eggs
|
|
433.5 | ml/g |
pumpkin
1 can |
|
59 | ml |
maple syrup
|
|
1.3 | ml |
nutmeg
|
|
7.5 | ml |
cinnamon
|
|
Topping: | |||
45 | ml |
butter
melted |
|
50.6 | ml/g |
brown sugar
1/4 cup |
|
45 | ml |
maple syrup
|
|
237 | ml |
walnuts
chopped |
Directions
Preheat oven to 350℉ (180℃).
Make crust:
Combine crust ingredients in food processor and press by hand into the bottom of a greased 9" springform pan. Set aside.
Make filling:
In a large bowl, combine first 4 ingredients with a mixer.
Add remaining ingredients and mix on high speed until smooth and fluffy.
Pour mixture into spring form pan and tap to get out bubbles.
Bake at 350℉ (180℃) for 1hr 15 minutes (possibly longer) until set in the center.
When it is set, turn off oven and crack the oven door to let it cool slowly.
This is supposed to help it from cracking.
Make Topping:
Mix together first 3 ingredients.
Then add walnuts and pour over cooled cheesecake.
Refrigerate for 3 hrs or more.