Zutaten für Pumpkin Maple Cheesecake
- Graham Cracker Crumbs
- Sugar
- Margarine
- Fat Free Cream Cheese
- Sweetened Condensed Milk
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- ½ cup maple syrup
- Ground Nutmeg
- 1 teaspoon ground cinnamon
- Pinch of salt
- ½ cup heavy cream
- ½ cup chopped pecans (for glaze)
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Zubereitung von Pumpkin Maple Cheesecake
- Preheat oven to 325°F (160°C).
- Combine 1 ½ cups graham cracker crumbs and ½ cup (1 stick) melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Beat 16 ounces cream cheese until smooth and fluffy.
- Add 1 (14-ounce) can sweetened condensed milk and beat until well combined.
- Stir in 1 (15-ounce) can pumpkin puree, ½ cup maple syrup, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and a pinch of salt. Mix until just combined.
- Pour batter into the prepared crust.
- Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly when shaken gently. (If using a 13x9 inch pan, bake for 50-60 minutes).
- Let cool completely in the pan on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the pecan maple glaze: In a small saucepan, combine ½ cup maple syrup and ½ cup heavy cream. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 15-20 minutes, or until thickened.
- Stir in ½ cup chopped pecans.
- Before serving, pour the pecan maple glaze over the chilled cheesecake.
- Garnish with whipped cream, chocolate shavings, or extra pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
329 g
Sugar
1943g
Fat
778g
Carbs
203g
