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Maple Pumpkin Cheesecake















Trans-fat Free


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
1 teaspoon nutmeg
½ teaspoon salt
Maple pecan glaze
1 cup heavy whipping cream
½ cup pecans


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 48151% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 293mg 12%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 142% Vitamin C 5%
Calcium 20% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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