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Maple Pumpkin Cheesecake



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  • Cooking Time: N/A

Maple Pumpkin Cheesecake

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

MAPLE PECAN GLAZE
1 c Whipping cream
1/2 c Pecans; chopped

* Reduce maple syrup to 1/4 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, 1/4 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 3/4 cup of maple syrup and whipping
cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until
thickened. Stir occasionally. Add 1/2 cup chopped pecans. Cool; pour
over chilled cheese cake just before serving.

Ingredients:

1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter
3 8 oz. pkgs cream cheese;
-softened
1 14 oz. can sweetened
-condensed milk
1 16 oz. can pumpkin
3 Eggs
1 c Pure maple syrup*
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Salt

Serves:

8 Servings
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