Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake         

       

  

 Ingredients

 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                                      

 Directions

  

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.