Recipe: Pumpkin Cheesecake with Maple Cream Sauce

MF Pumpkin Cheesecake
The Thanksgiving countdown is on, my friends, but there’s still time to whip up one more fabulous dish to wow your family and friends. If you want a jazzy alternative to traditional pumpkin pie, I’ve got just the thing for you. This pumpkin cheesecake is absolutely divine and ridiculously simple. It’s also a perfect recipe to make with the kids, so grab a little helper and preheat the oven!

Pumpkin Cheesecake with Maple Cream
(adapted from Redhead Recipes)

Crust
16 ounce package of dry pound cake mix
1 egg
2 tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

Directions
Preheat oven to 350 degrees. Combine ingredients in a large mixing bowl until crumbly in texture. Press mixture evenly into the bottom of a 9-inch deep dish pie tin or spring form  pan. Hint: Use the flat bottom of a glass to get a more even layering.

Filling
2 eggs
8 ounces cream cheese, softened
1 can sweetened condensed milk (14 ounces)
1 can pumpkin (15 ounces) or 2 cups cooked pumpkin, puréed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons vanilla

Directions
In a large mixing bowl, beat cream cheese until light and fluffy. Add eggs and whip until combined thoroughly. Add in the remaining ingredients and mix again until smooth and creamy. Pour into your prepared crust. Bake for 35 minutes. Cool and refrigerate before serving.

Maple Cream Sauce

1 cup heavy whipping cream
1/2 cup maple syrup

Directions
Pour ingredients in a small saucepan and simmer on medium low heat until reduced by about half. Chill and serve with a sprinkling of cinnamon.

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