RCI-DS.001.0336.001

Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake from the Recidemia collection

veganvegetariandairy-free
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 300°F. Combine graham cracker crumbs, sugar, and melted margarine in a bowl, mixing until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 minutes until lightly set.
2
While the crust bakes, beat the softened cream cheese in a large bowl with an electric mixer on medium speed for 2–3 minutes until smooth and creamy.
3 minutes
3
Gradually add the sweetened condensed milk to the cream cheese, beating on low speed until fully combined and smooth. Scrape down the bowl as needed to ensure even mixing.
4
In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, cinnamon, nutmeg, and salt until well blended. Pour this mixture into the cream cheese mixture and stir gently by hand or on low speed until just combined. Do not overmix.
5
Pour the filling over the cooled crust, smoothing the top with a spatula. Set the springform pan in a larger roasting pan and pour hot water around it to a depth of 1 inch to create a water bath. This helps prevent cracking.
6
Bake the cheesecake in the preheated 300°F oven for 55–60 minutes. The center should jiggle slightly when gently shaken; it will continue to set as it cools.
60 minutes
7
Remove the cheesecake from the oven and the water bath. Allow it to cool to room temperature on a wire rack, about 1 hour. Then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
8
When ready to serve, drizzle the maple pecan glaze over the top of the cheesecake. If desired, garnish with whipped cream and pecan halves.

What Makes This Variant Distinct

  • Original variant

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