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Maple Pumpkin Cheesecake Recipe

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This recipe for Maple Pumpkin Cheesecake is from Mama G's Favorites, 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:  
1-1/4 C graham cracker crumbs
1/4 C sugar
1/4 C butter or margarine, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk
1 (15 oz.) can pumpkin (1-3/4 C)
3 eggs
1/4 C maple syrup
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt

Maple Pecan Glaze: In saucepan, combine 3/4 cup maple syrup and 1 cup (1/2 pint) whipping cream; bring to a boil. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans.
Directions:
Directions:
Preheat oven to 325º. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan.* With mixer, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, maple 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 Glaze over cheesecake. Garnish with whipped cream and pecans, if desired. Pass remaining glaze.

*To use 13x9 pan, press crumb mixture firmly on bottom of pan. Proceed as above, except bake 50-60 minutes or until center appears nearly set when shaken.
Number Of Servings:
Number Of Servings:
Makes one (9 inch) cheesecake

 

 

 

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