Yield: 8 Servings
|1¼ cup||Graham cracker crumbs|
|3||8 oz. pkgs cream cheese; softened|
|1||14 oz. can sweetened condensed milk|
|1||16 oz. can pumpkin|
|1 cup||Pure maple syrup*|
|1½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|1 cup||Whipping cream|
|½ cup||Pecans; chopped|
MAPLE PECAN GLAZE
* Reduce maple syrup to ¼ cup if not making the Maple Pecan Glaze.
Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto the bottom of a 9" springform pan. In a large mixing bowl, beat cheese until fluffly. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, ¼ cup maple syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze.
Glaze: In saucepan, combine remaining ¾ cup of maple syrup and whipping cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until thickened. Stir occasionally. Add ½ cup chopped pecans. Cool; pour over chilled cheese cake just before serving.
Recipe By : Laura Hunter
Posted to FOODWINE Digest 23 November 96 Date: Sun, 24 Nov 1996 13:45:36 -0500 From: Laura Hunter <LHunter722@...>