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Maple Pumpkin Cheesecake Recipe

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This recipe for Maple Pumpkin Cheesecake is from The Vis Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 ¼ cup graham cracker crumbs
¼ cup sugar
¼ cup margarine or butter, melted
Filling:
3 packages (8 oz) cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (16 oz) can pumpkin
3 eggs
1 cup pure maple syrup
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
Maple Pecan Glaze:
¾ cup maple syrup
1 cup whipping cream
½ cup chopped pecans
Directions:
Directions:
Preheat oven to 300 degrees
Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring form pan or 13 x 9-inch baking pan.
In large mixer 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 min. 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 sauce pan, combine remaining ¾ cup maple syrup and 2 cup whipping cream; bring to a boil. Boil rapidly 15 to 20 min. or until thickened; stir occasionally. Add 1/2 cup chopped pecans. (Makes about 1 ¼ cups)
Number Of Servings:
Number Of Servings:
16

 

 

 

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