Maple Pumpkin Bliss Cheesecake 🍁🎃

🍁🎃 Introducing the delectable Maple Pumpkin Cheesecake! 🍁🎃

This delightful dessert combines the rich flavors of pumpkin and cream cheese with a hint of maple sweetness, creating a perfect treat for any occasion. Whether you’re looking for a guilt-free indulgence or aiming to impress your guests during Thanksgiving dinner, this cheesecake is sure to be a hit!

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Yield: 1 cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 1/3 cups granulated sugar
• 1/2 cup margarine (melted)
• 3 packages fat-free cream cheese
• 1 cup canned pumpkin puree
• 1 cup milk
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon ground allspice
• 3/4 cup egg substitute
• Berries for garnish

Instructions:

1. Preheat oven: Begin by preheating your oven to 325 degrees F.

2. Prepare pan: Have a 9″ ungreased springform pan ready for assembling your cheesecake.

3. Prepare crust: In a mixing bowl, combine graham cracker crumbs, 1/3 cup of sugar, and melted margarine. Stir until well combined.

4. Press crust: Press the crumb mixture firmly into the bottom and about 2 inches up the sides of the springform pan.

5. Bake crust: Place the pan in the preheated oven and bake the crust for about 8 minutes. Once done, remove from the oven and let it cool on a wire rack.

6. Prepare filling: In a separate mixing bowl, beat together the fat-free cream cheese, remaining sugar, canned pumpkin puree, milk, vanilla extract, and ground allspice until smooth and well combined.

7. Incorporate eggs: Add the egg substitute to the filling mixture and beat on low speed until fully incorporated.

8. Fill pan: Spoon the prepared filling into the cooled crust-lined pan, spreading it evenly.

9. Bake cheesecake: Place the filled springform pan into another shallow baking pan and then into the preheated oven. Bake at 325 degrees F for approximately 1 hour or until the center of the cheesecake appears nearly set when gently shaken.

10. Cool cheesecake: Once baked, remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for 15 minutes.

11. Release crust: After cooling, carefully loosen the crust from the sides of the pan using a thin-bladed knife. Do not unlatch or remove the sides of the pan.

12. Further cooling: Let the cheesecake cool for an additional 30 minutes. Then, remove the sides of the pan and allow the cheesecake to cool completely for 1 hour.

13. Chill: Once cooled, cover the cheesecake and refrigerate it for at least 4 hours, or preferably up to 24 hours, to allow it to set completely.

14. Serve: Before serving, drizzle the chilled cheesecake with caramel sauce for an extra indulgent touch and garnish with fresh berries.

Enjoy your Maple Pumpkin Cheesecake!