Maple Pumpkin Cheesecake Recipe

Maple Pumpkin Cheesecake Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
1 1/4 cup: Graham cracker crumbs,
1/4 cup: Sugar,
1/4 cup: Butter,
3: 8 oz. pkgs cream cheese, softened
1: 14 oz. can sweetened condensed milk,
1: 16 oz. can pumpkin,
3: Eggs,
1 cup: Pure maple syrup*,
1 1/2 tsp: Ground cinnamon,
1 tsp: Ground nutmeg,
1/2 tsp: Salt,

MAPLE PECAN GLAZE
1 cup: Whipping cream,
1/2 cup: Pecans, chopped

Directions:

* Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze.

Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto
the bottom of a 9" springform pan. In a large mixing bowl, beat cheese
until fluffly. 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 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 3/4 cup of maple syrup and whipping
cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until
thickened. Stir occasionally. Add 1/2 cup chopped pecans. Cool; pour
over chilled cheese cake just before serving.
Recipe By : Laura Hunter

Posted to FOODWINE Digest 23 November 96

Date: Sun, 24 Nov 1996 13:45:36 -0500

From: Laura Hunter


Source from luhu.jp