Maple pumpkin cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| ¼ | cup | Sugar |
| ¼ | cup | Butter |
| 3 | 8 oz. pkgs cream cheese; softened | |
| 1 | 14 oz. can sweetened condensed milk | |
| 1 | 16 oz. can pumpkin | |
| 3 | Eggs | |
| 1 | cup | Pure maple syrup* |
| 1½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| ½ | teaspoon | Salt |
| 1 | cup | Whipping cream |
| ½ | cup | Pecans; chopped |
Directions
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.
Refrigerate leftovers.
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@...>