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Pumpkin Cheesecake with Maple Syrup Walnut Topping

 

Delicious!!!
55

Yield

16

servings

Prep

20

min

Cook

75

min

Ready

5

hrs

 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 136869% of calories from fat
 % Daily Value *
Total Fat 105g 161%
Saturated Fat 54g 268%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 746mg 31%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 23%
Sugars g
Protein 57g
Vitamin A 414% Vitamin C 9%
Calcium 27% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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