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Maple Pumpkin Cheesecake




Source of Recipe


Southern Living


List of Ingredients





1-1/4 CUPS GRAHAM CRACKER CRUMBS
1/4 CUP SUGAR
1/4 CUP BUTTER OR MARGARINE, MELTED
3 PKGS (8OZ EACH) CREAM CHEESE, SOFTENED
1 CAN SWEETENED CONDENSED MILK
1 CAN PUMPKIN
3 EGGS
1 CUP MAPLE SYRUP, DIVIDED
1-1/2 TSP GROUND CINNAMON
1 TSP WHIPPING CREAM
1/2 CUP CHOPPED PECANS



Recipe



IN A SMALL BOWL, COMBINE CRUMBS, SUGAR AND BUTTER; PRESS FIRMLY ON BOTTOM OF A 9-INCH FPRING FORM PAN. IN A LARGE MIXING BOWL, BEAT CREAM CHEESE ON MEDIUM SPEED UNTIL FLUFFY, GRADUALLY BEAT IN CONDENSED MILK UNTIL SMOOTH. ADD PUMPKIN, EGGS, 1/4 CUP SYRUP., CINNAMON AND NUTMEG; MIX WELL. POUR INTO SPRING FORM PAN. BAKE AT 300 DEGRESS FOR 1 HOUR AND 15 MINTES OR UNTIL CENTER IS ALMOST SET. COOL ON A WIRE RACK FOR 10 MINUTES. CAREFULLY RUN A KNIFE AROUND EDGE OF PAN TO LOOSEN; COOL 1 HOUR LONGER. REFRIGERATE OVERNIGHT; REMOVE SIDES OF PAN. IN A SAUCEPAN COMBINE CREAM AND REMAINING SYRUP. BOIL RAPIDLY FOR 15-20 MINUTES OR UNTIL THICKENED, STIRRING OCCASIONALLY. STIR IN PECANS. COOL, SPOON OVER CHEESECAKE BEFORE SERVING.