Maple pumpkin cheesecake

Yield: 8 Servings

Measure 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


* 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@...>

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