Print Recipe

Maple Walnut Pumpkin Cheesecake

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Ingredients

Crust

  • 1 3/4 cups shortbread cookie crumbs
  • 4 teaspoons butter, melted
  • 1/2 cup chopped walnuts

Filling

  • 24 ounces cream cheese
  • 1 1/4 cups packed brown sugar
  • 16 ounces canned pumpkin
  • 2 eggs
  • 2/3 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon

Topping

  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon maple flavoring

Instructions

  1. Mix crumbs and 4 teaspoons melted butter. Press into and up side of a 9-inch springform pan. Sprinkle with walnuts.
  2. Bake at 350 degrees F 6-8 minutes. Do not allow to brown.
  3. Let cool.
  4. Beat cream cheese and brown sugar until creamy.
  5. Add pumpkin, eggs, milk, cornstarch and cinnamon and beat well. Pour into crust.
  6. Bake at 350 degrees F for 55 minutes or until edges are set.
  7. Combine walnuts, 1/4 cup brown sugar, butter and maple flavoring and spread over top of cheesecake.
  8. Bake at 350 degrees F for 5-10 minutes or until bubbly.