Easy Pumpkin Cheesecake

Posted on Nov 28, 2013 in | Comments Off on Easy Pumpkin Cheesecake

Easy Pumpkin Cheesecake

Easy Pumpkin Cheesecake

Ingredients

  • 1 cup Crushed Graham Cracker Crumbs
  • 1 cup Oreo Cookie Crumb
  • 1/2 cup Unsalted Butter Melted (1 stick)
  • 1/3 cup Sugar
  • 24oz Cream Cheese (3 packs/ softened)
  • 3 Large Eggs (at room temperature)
  • 3 tablespoons Maple Syrup
  • 1 14 oz Can Sweetened Condensed Milk
  • 1 15 oz Can Pumpkin Puree (not canned pumpkin pie mix)
  • 3 teaspoons Ground Cinnamon
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • 2/3 cups Maple Syrup
  • 1 cup Chopped Hazelnut (you can substitute pecans, walnuts, almonds, etc....)
  • 1/2 cup Chopped Toffee Bits

Directions

Step 1
Preheat oven to 325 degrees F. Lightly spray a 9 inch spring form pan with non-stick cooking spray.
Step 2
Melt the butter in a large microwave bowl and add the sugar, oreo crumbs and graham cracker crumbs. Stir to combine and press down into the bottom of your spring form pan. Bake in the oven for 12 minutes.
Step 3
In a stand mixer with a paddle attachment, beat the softened cream cheese until light and fluffy. Add the eggs in one at a time and mix to incorporate. Mix in the pumpkin, condensed milk, maple syrup. Next add in the cinnamon, nutmeg, pumpkin pie spice and salt and mix until light a fluffy.
Step 4
Pour the pumpkin batter into the prepared crust and tap on the counter to release some of the air bubbles. Bake for about 1 hour and 15 minutes until the cheesecake is set. It may be a little jiggly in the center. Let cool for an hour and cover and chill in the refrigerator for at least 5 hours or overnight.
Step 5
Make the hazelnut topping when you are ready to serve. In a medium sauce pan, toast the nuts for a minute and add in the maple syrup. Cook until the syrup boils and thickens all together, pour on top of the cheesecake.
Facebook IconTwitter IconFollow our Pinterest BoardsFollow our Pinterest BoardsFollow our Pinterest Boards