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Maple Pumpkin Cheesecake
A tasty fall dessert perfect for a football game or thanksgiving dinner!
For the crust:
1 ½ cups graham cracker crumbs
3 tablespoons Fuller’s Sugarhouse pure maple syrup
3 tablespoons melted butter
For the filling:
12 oz. cream cheese, at room temperature
1 cup brown sugar
1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
1 teaspoon vanilla extract
2 tablespoons Fuller’s Sugarhouse pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
Preheat oven to 350 degrees.
In a bowl, mix together ingredients for the crust. Press the mixture into pie plate and set aside.
In a separate bowl, beat together cream cheese and brown sugar. Once smooth and creamy, add in the pumpkin puree. Continue to mix until ingredients are incorporated.
Begin to add in the eggs one at a time. Next, add the evaporated milk, Fuller’s Sugarhouse pure maple syrup and vanilla. Continue to beat until all ingredients are combined.
Pour filling into prepared pie crust and let bake for 45 – 60 minutes.
Once cooked, drizzle with addition Fuller’s Sugarhouse pure maple syrup if desired, and then cool and serve.
All products from Fuller’s Sugarhouse are gluten free and processed in a facility free from the top 8 Allergens.
Adapted from www.browneyedbaker.com/