If you can't decide between pumpkin cheesecake and pumpkin pie, the two come together deliciously in this easy maple pumpkin pie. Far from the classic, this double decker dessert has a layer of cheesecake and pumpkin custard with a generous drizzle of maple syrup. Personally, I would splurge on real deal maple syrup (Grade A) because the flavor is so rich and deep, it can't be replicated in pancake syrup. You and your friends and family will love this twist on an original Thanksgiving dessert.
35 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
3 eggs, divided
1 1/4 cups canned pumpkin
1 cup canned evaporated milk
1 1/2 tsp. pumpkin pie spice
3/4 cup thawed COOL WHIP Whipped Topping
3 Tbsp. chopped PLANTERS Walnuts
1/4 cup real maple syrup or pancake syrup
Step 1: Heat oven to 350°F.
Step 2: Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Step 3: Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly pour over cream cheese mixture. (Note: Crust will be full.)
Step 4: Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.
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