Maple Pumpkin Cheesecake
graham cracker crumbs
8 ounces, softened
milk, sweetened condensed
canne pumpkin purée
|Maple pecan glaze|
heavy whipping cream
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).
Top with Maple Pecan Glaze.
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.
Add ½ cup chopped pecans.
Cool; pour over chilled cheese cake just before serving.