Friday, September 23, 2011


1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
3 pkgs (8-oz each) cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
1 can (15-oz) Pumpkin Pie Filling
1/4 cup pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
Maple Pecan Glaze - Recipe follows directions

Preheat oven to 300 degrees.

Combine the graham cracker crumbs, sugar, and butter. Press firmly on bottom of a 9-inch springform pan.

In a large mixing bowl, beat the cream cheese until fluffy. Gradually bat in the milk until smooth. Add the eggs, pumpkin, maple syrup, cinnamon and nutmeg. Mix well. Pour into the prepared pan.

Bake 1 hour and 15 minutes or until the edge springs back when lightly touched (center will be slightly soft). Cool. Chill for 2 to 4 hours. Drizzle with the glaze before serving. Keep leftovers refrigerated.

Maple Pecan Glaze
3/4 cup pure maple syrup
1/2 cup chopped pecans
1 cup whipping cream

In a saucepan, combine the maple syrup and whipping cream. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add the chopped pecans. Drizzle over the chilled cheesecake before serving.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.