Spiced Pumpkin Cheesecake with Maple Whipped Cream
A deliciously spiced pumpkin cheesecake topped with a sweet maple whipped cream. Perfect for fall or any holiday gathering.
Ingredients - Serves 8
- Maple syrup - 2 tablespoons
- Heavy cream - 1 cup
- Vanilla extract - 1 teaspoon
- Ground cloves - 1/2 teaspoon
- Ground nutmeg - 1/2 teaspoon
- Ground cinnamon - 1 teaspoon
- Eggs - 3
- Pumpkin puree - 1 (15 ounce) can
- Cream cheese, softened - 3 (8 ounce) packages
- Granulated sugar - 1/4 cup
- Unsalted butter, melted - 1/2 cup
- Graham cracker crumbs - 1 1/2 cups
Let's Get Started
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of a 9 inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, eggs, cinnamon, nutmeg, cloves, and vanilla. Beat until well combined and creamy. Pour the filling into the crust.
- Bake for 60 minutes, or until the center is set and the top is lightly browned. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight.
- When ready to serve, beat the heavy cream and maple syrup together until soft peaks form. Top each slice of cheesecake with a dollop of the maple whipped cream.
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 450
- Fat: 30g
- Carbs: 40g
- Protein: 6g
- Sodium: 200mg
- Sugar: 30g
