Maple Pecan Pumpkin Cheesecake
Source of Recipe
Aunt Saunny
List of Ingredients
1 3/4 cups shortbread cookie crumbs
4 teaspoons butter, melted
1/2 cup chopped walnuts
24 ounces cream cheese
1 1/4 cups packed brown sugar
16 ounces canned pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring
Recipe
Mix crumbs and 4 tsp. melted butter, press into and up side 1 in of 9 inch springform. Sprinkle with pecans. Bake at 350�F 6-8 minutes. Do not allow to brown. Cool. Beat cream cheese and brown sugar until creamy. Add pumpkin, eggs, milk, cornstarch and cinnamon and beat well. Pour into crust, bake at 350�F for 55 minutes or until edges are set. Combine walnuts, 1/4 cup brown sugar, butter and maple flavoring and spread over top of cheesecake. Bake at 350�F for 5-10 minutes or til bubbly.
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