Maple Pumpkin Cheesecake
45
Ingredients
| 1 ¼ | cups |
graham cracker crumbs
|
* |
| ¼ | cup |
sugar
|
|
| ¼ | cup |
butter
|
|
| 3 | packages |
cream cheese
8 ounces, softened |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 16 | ounces |
canne pumpkin purée
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
maple syrup
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
| Maple pecan glaze | |||
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
pecans
chopped |
|
Directions
Note: Reduce maple syrup to ¼ cup if not making the Maple Pecan Glaze.
Preheat oven to 300℉ (150℃).
Combine crumbs, sugar and butter.
Press firmly onto the bottom of a 9 inch springform pan.
In a large mixing bowl, beat cheese until fluffly.
Gradually beat in sweetened condensed milk until smooth.
Add pumpkin, eggs, ¼ 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.
Glaze: In saucepan, combine remaining ¾ cup of maple syrup and whipping cream.
Bring to a boil.
Boil rapidly for 15 to 20 minutes or until thickened.
Stir occasionally.
Add ½ cup chopped pecans.
Cool; pour over chilled cheese cake just before serving.
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Nutrition Facts
Serving Size 179g (6.3 oz)
