Friday, August 19, 2016

Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake         

 1/4 cup butter, melted
 1 1/4 cups graham cracker crumbs
 1/4 cup sugar
 3 8 oz. pkgs. cream cheese, softened
 1 14 oz. can sweetened condensed milk 
 1 16 oz. can pumpkin 
 3 eggs
 1 8 oz. bottle pure maple syrup, divided
 1 1/2 tsp. ground cinnamon
 1 tsp. ground nutmeg
 1/2 tsp. salt
                                       1/2 cup chopped pecans                                      

1. Preheat oven to 300 degrees. 

 2. Combine butter, crumbs and sugar; press 
firmly on bottom of 9-inch springform pan.

 3. In large mixing bowl, beat cheese until fluffy. 
Gradually beat in condensed milk until smooth. 
Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, 
nutmeg and salt; mix well.

 4. Pour into prepared pan. Bake 1 hour 15 minutes 
or until cake springs back when lightly touched. Cool.

 5. Bake for 10 minutes, then reduce the heat to 350°F 
and bake for an additional 45 minutes or until browned 
and bubbly. Serve warm.

 Maple Pecan Glaze:

 1. In saucepan, combine remaining 3/4 cup maple syrup 
and 1 cup (1/2 pint) whipping cream; bring to boil. 
Boil rapidly 15-20 minutes; stir occasionally. Add 1/2 cup 
chopped pecans. Pour this over the cheesecake and spread evenly.

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