Maple Pumpkin Cheesecake
Source of Recipe
Virghinia Butterfield
Recipe Introduction
Delicious family-favorite dessert.
List of Ingredients
Maple Pumpkin Cheesecake
3 regular pie crusts or 2 deep-dish pie crusts
3 8 oz packages of cream cheese, softened
2 cups (1 8oz can) pumpkin
3 eggs
1 cup pure maple syrup
1 14 oz can sweetened condensed milk
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup (1/2 pint) whipping cream
1/2 cup chopped pecans
Recipe
Preheat oven to 300F degrees.
In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon and nutmeg.
Mix well.
Pour into pie crusts.
Bake 1 hour 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
Cool.
Chill 2-4 hours.
While pies chill, make the maple pecan glaze in saucepan.
Combine remaining 1/2 cup of maple syrup and 1 cup whipping cream.
Bring to a boil.
Boil rapidly 15-20 minutes or until thickened-stirring occasionally.
Add 1/2 cup chopped pecans.
Drizzle pie slices with maple pecan glaze.
Refrigerate leftovers.
Makes 3 regular pies or 2 deep dish pies.
Prep time: 10 minutes.
Bake time: 75 minutes.
Chill time: 2 hours.
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