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
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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How to make EASIEST Pumpkin Cheesecake! Thanksgiving recipes
Here's an easy Pumpkin Cheesecake recipe that's made without sour cream and water bath. Try it and let me know what you think!
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How to make a Maple Pumpkin Cheescake
Maple Pumpkin Pecan Cheesecake
This week's #MomHackMonday let's you have your cake and eat it too ???????? Using neufchatel and Greek yogurt in place of traditional cream cheese helps cut down on guilt, so you can feel a little less weighed down after the holidays... or, I mean, you could just use this as an opportunity to have a second slice ???? #NoJudgement
Graham cracker crust
8 oz Neufchatel (if you are unable to find it, you could totally use cream cheese- I would not reccomend using a low fat or lite cream cheese.
8 oz plain Greek Yogurt
Pinch of salt
Splash of vanilla
3 eggs
2 egg yolks
1/2 cup pumpkin puree
1/4 cup brown sugar
1/2 cup pure maple syrup
1/4 cup pecans
Allow all ingredients to come to room temperature- This is important. Cold ingredients will make for a lumpy, uneven cheesecake.
Combine the Neufchatel, yogurt, salt, vanilla and eggs in a food processor. Blend until smooth, about 20 seconds. Do not overblend, otherwise you will beat too much air into the cheesecake.
Divide batter into 2 bowls.
In 1 bowl, stir in pumpkin and sugar.
In 2nd bowl, stir in maple syrup and pecans.
Alternate pouring 2 different mixtures into prepared graham cracker crust.
Place cake on trivet in Instant Pot, which has 1 cup of water. Cover, valve closed, and cook on high pressure for 31 minutes, natural release for 15 minutes. If condensation has formed on top of cake, that is completely normal. Blot lightly with a paper towel before allowing to cool completely and chilling.
*** If you don't have an IP, you can bake this cake at 450 for 15 minutes, before turning oven off, and allowing to sit in the hot oven for an hour- DO NOT OPEN OVEN.
Enjoy!!!
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#FitForMomLife #InstantPot #InstantPotIsMyFav #MomRecipes #HolidayRecipe #PumpkinEverything #PumpkinSpice #InstantPotLove #Cheesecake #FitMom #HealthierAlternative #Yum #TastyRecipe #Delicious #IP #InstantPotLife #MomLife #MomminAintEasy #Motherhood #Mamahood
PUMPKIN MAPLE PECAN CHEESECAKE
Spiced Maple Pumpkin Pie | Fresh P
This deep dish spiced pumpkin pie sweetened with maple syrup is insanely good. It's actually the best pumpkin pie I've EVER eaten.
INGREDIENTS
24 oz roasted pumpkin, winter squash and/ sweet potato (I use 1 medium sweet potato and make up the balance weight in pumpkin/squash)
1 cup maple syrup
1 1/8 cup heavy cream
5 large eggs
4 Tablespoons butter, browned
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon
3/4 teaspoon nutmeg, freshly ground
rounded 1/4 teaspoon ground cloves
rounded 1/4 teaspoon ground ginger
1/2 teaspoon sea salt
DIRECTIONS
Cut your pumpkin/squash in half, scoop out the seeds and roast with a whole sweet potato in a 350 degree oven for 20-45 minutes or until a fork pierces through them easily. Scoop out the flesh and set aside.
Melt butter over medium heat continue to cook until it turns a medium brown. Remove from heat and set aside.
Place all your ingredients, except the butter, in the blender and blend until silky smooth. Drizzle in the butter and continue to blend until incorporated.
Bake on the bottom rack of your oven for one hour or until the crust is golden brown and the top is puffy, cracked around the edges and set. The center should be slightly loose. Allow your pie to cool completely before serving.
Serve with whipped cream.
WHIPPED CREAM
Heavy cream, a dash of maple syrup, a few drops of vanilla and a tiny pinch of salt. Whip until its fluffy but still pourable.
TOOLS USED IN VIDEO
Vita Mix Blender:
French rolling pin:
Cylindrical Rolling Pin
Nesting bowls:
6”:
7”:
9”:
Deep dish pie plate:
Copper cream bowl:
14” French whip:
Ateco stainless steel bench scraper
Ateco stainless steel pie server:
Liquid measuring beaker
Measuring cups:
Measuring spoons:
Sifter:
Bowl Scraper:
Silicone Trivit:
1 1/2” pastry brush, natural bristle:
Pizza stone:
INGREDIENTS USED IN VIDEO
Bob’s Red Mill organic flour:
My favorite maple syrup:
My favorite vanilla:
Sea salt flakes:
Ceylon cinnamon:
Whole nutmeg: Grater:
Organic ground cloves:
Ground ginger:
VIDEO LINKS
All Butter Pie Crust:
Individual Onion Tarts:
Chocolate honey Mints:
Homemade vanilla Extract:
MUSIC
Talkies by Huma-Huma