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Maple Pecan Pumpkin Cheesecake




Source of Recipe


Unknown


List of Ingredients




Crust:
1 3/4 cups pecan shortbread cookie crumbs (about 12 to 14 cookies)
4 teaspoons butter or margarine, melted
1/2 cup chopped pecans
Cheesecake:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (16 ounce) solid pack pumpkin
2 eggs
2/3 cup undiluted evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons maple flavoring
1/2 teaspoon ground cinnamon
Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring


Recipe



Heat oven to 350º F.
For Crust: In small bowl, combine cookie crumbs and butter. Press onto bottom and 1-inch up side of 9-inch spring form pan; sprinkle with pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.

For Cheesecake: In large mixer bowl at medium speed, beat cream cheese and brown sugar until creamy. Add pumpkin, eggs, undiluted evaporated milk, cornstarch, maple flavoring, and cinnamon; beat well. Pour into prepared crust. Bake in preheated 350º F oven for 55 minutes or until edge is set.

For Topping: Combine pecans, brown sugar, butter and maple flavoring in small bowl. Sprinkle over surface of cheesecake. Return cheesecake to 350º F oven for 5 to 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.