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    Maple Pumpkin Cheesecake


    Source of Recipe


    recipecircus-amee

    Recipe Introduction


    For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

    List of Ingredients







    Prep Time: approx. 25 Minutes.
    Cook Time: approx. 1 Hour 15 Minutes.
    Ready in: approx. 1 Hour 40 Minutes.
    Makes 1 - 9 inch cheesecake (12 servings).




    1 1/4 cups graham cracker crumbs
    1/4 cup sugar
    1/4 cup margarine or butter, melted
    3 (8 ounce) packages cream cheese, softened
    1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
    1 (15 ounce) can pumpkin
    3 eggs
    1/4 cup maple syrup
    1 1/2 teaspoons ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon salt

    Maple Pecan Glaze:
    1 cup whipping cream
    3/4 cup pure maple syrup
    1/2 cup chopped pecans

    whipped cream (optional)
    pecan halves (optional)

    Recipe


    Recipe



    Preheat oven to 325 degrees.

    Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

    With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

    Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

    To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans if desired. Pass remaining sauce. Store leftovers covered in refrigerator.

    Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.


 

 

 


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