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    Maple Pumpkin Cheesecake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: M_Wolverine

    List of Ingredients




    1 1/4 cups Graham cracker crumbs
    1/4 cup Sugar
    1/4 cup butter, melted
    Three 8 oz Packages cream cheese, softened
    14 oz Can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
    16 oz Can pumpkin
    3 Eggs
    1 cup Pure Maple Syrup
    1 1/2 tsp. Ground cinnamon
    1 tsp. Ground nutmeg
    1/2 tsp. Salt
    1 cup Whipping Cream
    1/2 cup Chopped Pecans

    Recipe



    Preheat oven to 300º. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch
    springform pan or 13x9-inch baking pan.
    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, nutmeg and salt; mix well.
    Pour into prepared pan.
    Bake 1 hour and 15 minutes or until edge springs back when lightly touched
    (center will be slightly soft).
    Cool.
    Chill.
    Top with Maple Pecan Glaze.
    Refrigerate leftovers.

    Maple Pecan Glaze:
    In saucepan, combine remaining 3/4 cup maple syrup and 1 cup whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or
    until thickened; stir occasionally.
    Add 1/2 cup chopped pecans

 

 

 

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