How To make Maple Pumpkin Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 8 oz. pkgs. cream cheese
softened
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
3 eggs
1 cup pure maple syrup*
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze 1 cup whipping cream
1/2 cup pecans :
chopped
* Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze.
Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto the bottom of a 9" springform pan. In a large mixing bowl, beat cheese until fluffly. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze. Refrigerate leftovers.
Glaze: In saucepan, combine remaining 3/4 cup of maple syrup and whipping cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until thickened. Stir occasionally. Add 1/2 cup chopped pecans. Cool; pour over chilled cheese cake just before serving.
How To make Maple Pumpkin Cheesecake's Videos
Maple Pecan Pumpkin Cheesecake ????
This delicious gluten free Maple Pecan Pumpkin Cheesecake is a holiday favorite. I had to come up with something everyone would love that was gluten free. I hope you enjoy ????
Ingredients:
Filling
16 ounces Pumpkin Puree (not pie filling)
1 stick of Butter
1 package cream cheese
1 cup of white sugar
1/4 cup brown sugar
2 eggs
3 Teaspoons Pumpkin Pie Spice
2 ounces Vanilla Extract
blend until smooth
pour into buttered casserole dish
place topping on
Topping
1 cup Pecan halves
1/2 cup Pure Maple Syrup
bake in a 350⁰ f oven for 40 minutes
cool and serve.
Happy Holidays ????
#autumn #pecanpie #pumpkin #gfrecipe #gf #holidays #cheesecake #easyrecipe #gfriend #pumkinrecipe #sweaterweather #holidays #thanksgiving #halloween #christmas
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
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Amazing Pumpkin Cheesecake Recipe
If you’re looking for fall spices and rich pumpkin flavor loaded into a creamy filling, you simply must try this pumpkin cheesecake recipe! Sitting atop a crisp Graham cracker crust, pumpkin cheesecake is light, creamy, and oh-so dreamy. It's an easy recipe that' you'll be making again and again. Try it for Thanksgiving or any fall day!
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Easy Pumpkin Pie Cheesecake Recipe - How To Make Pumpkin Cheesecake
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How can you go wrong with combining pumpkin pie and cheesecake!!??!! You can't!! Seriously. This easy pumpkin pie cheesecake packs all the yummy flavors of both worlds. Just the right amount of sweetness and hints of cinnamon and spices. Make this one for Thanksgiving! In this video I'll also show you how to disguise those pesky cracks that can sometimes happen.
Check out the other Thanksgiving recipes from these great youtube chefs!
Lady Yum Yum - Holiday Vegetable Wellington
Cooking With Jack - Deep Fried Turkey
Chef Tips - Potato Stack
YoYomax12 - Colourful Corn Cookies
Caitlin Cooks - Butternut Squash Pasta Shells
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Pumpkin Cheesecake Video Recipe cheekyricho
cheekyricho Pumpkin Cheesecake. This easy delicious very rich celebration cheesecake combines my two favourite cakes. The New York Cheesecake with a Pumpkin Pie. This is absolutely amazing. We do hope you give it a try.
INGREDIENTS:
For the Base
200g crushed gingernut biscuits
60g melted butter
For the Cheesecake Filling;
250g cream cheese
150g caster sugar
1Tablespoon Vanilla extract
2 eggs
300g cream
30g flour
For the Pumpkin Filling;
350g steamed drained pumpkin
80g maple syrup
1 teaspoon cinnamon
1 Tablespoon vanilla paste
200g sour light cream
30g flour
4 eggs
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Macro Friendly Pumpkin Cheesecake Recipe | Holly T. Baxter | Biolayne
It turns out, with some smart substitutions, you can absolutely have your cake AND eat it too! Try out my Pumpkin Cheesecake recipe and let me know how you like it in the comments!
Recipe Makes 12 Servings
Base
400g Graham Crackers
125g I Can't Believe It's Not Butter (light)
6g Powdered Sucralose
Filling
900g 4 pks Fat Free Cream Cheese (Great Value)
45g All Purpose Flour
425g Pure Pumpkin (Libby's)
175g Brown Sugar Blend (Truvia)
20g Powdered Sucralose
250g Egg Beaters
1 tsp Cinnamon or Pumpkin Spice
Toppings (optional) not included in macro count
2 TBSP Sugar-free Maple Syrup
100g Honey Pecans (Fresh Gourmet)
20ml Caramel Sauce
MACROS PER SERVING
15.8g Protein
50.2g Carbohydrate
8.2g Fat
For more recipes like this along with all my educational books, click the link in my bio and head over to our bookstore biolaynestore.com ????
Method
1. Pre heat oven to 370 F. Line a cheesecake tin with baking paper and cover with foil to stop any leaks!
2. Prepare the base by blending the listed ingredients in a food processor. Place in tin and bake for 10 minutes. Remove and allow to cool.
3. Meanwhile, combine the filing ingredients. Make sure you add the egg beaters last in 50ml aliquots. Don’t over-beat the eggs or you will end up with a cracked cheesecake.
4. Bake for 50 mins then turn off the oven and crack the door slightly and allow to slowly cool to room temperature. Remove cheesecake and refrigerate overnight to allow to fully set.
5.Decorate with pecans, caramel and fat free frosting on the day you want to serve !
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