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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Maple Pumpkin Cheesecake Recipe

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This recipe for Maple Pumpkin Cheesecake is from The Ziegler Family Cookbook Project, 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 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz.) package cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk
1 (15 oz.) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

MAPLE PECAN GLAZE
3/4 cup pure maple syrup
1 cup (1/2 pint) heavy cream
1/2 cup chopped nuts
Directions:
Directions:
1. HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into
bottom of ungreased 9-inch springform pan.
2. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
3. BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.

MAPLE PECAN GLAZE
COMBINE syrup and cream in 2 or 3-quart saucepan. Bring to a boil over medium heat. Boil rapidly, 10 to 15
minutes or until slightly thickened, stirring occasionally.
Reduce heat to low. Simmer an additional 5 to 10 minutes, stirring constantly, until thickened.
Add pecans. Cover and chill until ready to serve. Stir before serving.

 

 

 

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