Moist Maple Pumpkin Cheesecake

Name: Moist Maple Pumpkin Cheesecake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter; 4 teaspoons cornstarch; 680 grams packages each) cream cheese, softened; 3 eggs, lightly beaten; 296 milliliters graham cracker crumbs; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 118 milliliters maple syrup; 118 milliliters raisins; 425 grams can solid-pack pumpkin; 59 milliliters sugar; 397 grams can sweetened condensed milk; 118 milliliters coarsely chopped walnuts; 2 Tbsps water

Moist Maple Pumpkin Cheesecake might be just the dessert you are searching for. One serving contains 492 calories, 9g of protein, and 30g of fat. This recipe serves 12. Head to the store and pick up maple syrup, sugar, water, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

Ingredients you will need

Cracker Crumbs

Butter

Sugar

Equipment you will use

Springform Pan

Bowl

In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin.

Ingredients you will need

Cream Cheese

Pumpkin

Milk

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Add syrup, cinnamon and nutmeg.

Ingredients you will need

Cinnamon

Nutmeg

Syrup

Pour over crust.

Ingredients you will need

Crust

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.

Ingredients you will need

Corn Starch

Butter

Syrup

Water

Equipment you will use

Sauce Pan

Bowl

Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened.

Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight.

Ingredients you will need

Raisins

Walnuts

Equipment

Ingredients

Servings:

2Tbsps

butter 4teaspoons

cornstarch 680grams

packages each) cream cheese, softened 3

eggs, lightly beaten 296milliliters

graham cracker crumbs 2teaspoons

ground cinnamon 1teaspoon

ground nutmeg 118milliliters

maple syrup 118milliliters

raisins 425grams

can solid-pack pumpkin 59milliliters

sugar 397grams

can sweetened condensed milk 118milliliters

coarsely chopped walnuts 2Tbsps

water

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.