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Maple Pumpkin Pie Cheesecake

[heart_this] · Oct 9, 2007 · 14 Comments

Pumpkin Cheesecake with Maple Mascarpone Cream

I have been seeing a lot of tasty looking pumpkin recipes on food blogs lately so I wanted to do a pumpkin dish for my thanksgiving dinner dessert. While searching I came across a recipe for mini pumpkin cheesecakes on Pinch My Salt . The pumpkin cheesecake recipe also happened to have maple syrup, falling into the maple theme that I had going for my thanksgiving dinner. The original recipe called for 14 minutes of cooking time which I though was little light but I guess it would be fine for mini cheesecakes. My cheesecakes were a bit bigger and I ended up cooking them for closer to 40 minutes before they looked done. I topped the cheesecake with a maple mascarpone cream. The pumpkin cheesecakes were a great finish to a tasty thanksgiving dinner. I really liked the pumpkin flavour in the cheesecake. Luckily I still have a lot of pumpkin puree to use in other recipes.

Maple Pumpkin Pie Cheesecake

Maple Pumpkin Pie Cheesecake

Prep Time: 25 minutes Cook Time: 1 hour Total Time: 1 hour 25 minutes Servings: 2
ingredients
  • 1/2 cup graham cracker crumbs (gluten-free for gluten-free)
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon butter (melted)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 8 ounce package cream cheese (softened)
  • 1/2 cup pumpkin puree
  • 1 egg (slightly beaten)
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
directions
  1. Mix the graham cracker, brown sugar, butter, maple syrup, cinnamon and nutmeg.
  2. Press the mixture into the bottom of two 4 inch spring form pans.
  3. Mix the remaining ingredients in a large bowl until smooth.
  4. Pour the mixture into the spring form pans.
  5. Bake in a preheated 325F/170C oven until it is set, about 45-60 minutes.
Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.
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Cake, Cheesecake, Dessert, Food, Gluten-free, Maple, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Elly says

    October 9, 2007 at 12:49 pm

    Mmm, I love pumpkin cheesecake! When I make mine, I love to use a gingersnap & pecan crust instead of a graham cracker. Gives it a little extra oomph.

    Reply
  2. Deborah says

    October 9, 2007 at 2:32 pm

    So many great recipes posted today – but I’d have to say this would be my favorite. I am kind of partial to cheesecakes, though!!

    Reply
  3. Anonymous says

    October 9, 2007 at 2:47 pm

    I will have a slice of this please. It looks lucious 🙂

    Reply
  4. Aimée says

    October 9, 2007 at 4:06 pm

    I’ve never met a cheesecake I didn’t love and pumpkin sounds ideal for this time of year.

    Reply
  5. Jerry says

    October 10, 2007 at 1:29 am

    Too funny – I made a pumpkin cheesecake for Thanksgiving this year. I was curious – my family lives for tradition and this was NOT traditional. I shouldn’t have worried as it was a huge hit. The pic and recipe is on my blog.

    Reply
  6. Valli says

    October 10, 2007 at 2:48 pm

    This is one of my favourite cheesecakes Kevin!!! I have 1/2 a can of pumpkin left over from making pie….perhaps it needs a home!!

    Reply
  7. PROUD ITALIAN COOK says

    October 12, 2007 at 2:19 pm

    Maple Mascapone!!!!!I can taste it now!

    Reply
  8. Holler says

    October 30, 2007 at 7:20 pm

    Hi Kevin, I think that cheesecake looks great, so I have featured it on the UK Food Bloggers Association Blog. We were looking for good pumpkin recipes.
    Hope that’s ok!

    Reply
  9. Lydia Hamre says

    November 7, 2007 at 3:45 am

    Oh my, now this looks nice. Very nice.

    Reply
  10. Cooking Queen says

    December 17, 2008 at 4:39 am

    Wow that looks amazing,

    Reply
  11. argas says

    November 6, 2009 at 2:00 pm

    I did this today in an an 8 inch spring form pan. Looks so yummy! 🙂

    How did you do the maple mascarpone cream?

    Reply
  12. Kevin says

    November 6, 2009 at 11:15 pm

    argas: The maple mascarpone is just some maple syrup beaten into some mascarpone.

    Reply
  13. Melinda says

    November 19, 2009 at 7:15 pm

    This is a great recipe AND it would be helpful to have the cooking times for the doubled, trebled and quadrupled recipes. I popped my New York style cheesecake cherry on this and I had to Google NY chhesecake cooking times and technique, e.g. let it cool in the switched off oven.

    Reply
  14. Coniqua says

    November 29, 2009 at 12:26 pm

    The maple marscapone cream looks really tasty. I made my first cheesecake for Thanksgiving this year. I used a gingersnap, pecan crust like Elly said and made caramel from scratch (another first) to top it with. If I had more time I would've caramelized some extra pecans for garnish.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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