*  Exported from  MasterCook  *

                        Maple Pumpkin Cheesecake

Recipe By     : Lisa Lepsy
Serving Size  : 8    Preparation Time :1:15
Categories    : Baking & Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4  Cups          graham cracker crumbs
    1/4  cup           sugar
    1/4  cup           butter -- melted
  3      pkg           cream cheese -- 8 oz size, softened
  1      can           Eagle brand milk
  1      can           pumpkin -- 15 oz size
  3      each          eggs
  1      cup           maple syrup -- divided
  1 1/2  teaspoons     cinnamon
  1      teaspoon      nutmeg
  1      cup           whipping cream
    1/2  cup           pecans -- chopped

Heat oven to 350.

Combine crumbs, sugar and butter, press firmly onto bottom of 9"
springform pan.

In a large bowl, beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

Add pumpkin, eggs, 1/4 c maple syrup, cinnamon, and nutmeg.

Mix well and pour into prepared pan.

Bake 1 hour and 15 minutes or until edge springs back, center will be
slightly soft.

Cool, and chill for 3-4 hours until set.


For maple pecan glaze:

In saucepan combine remaining maple syrup, and the whipping cream.

Boil rapidly for 15-20 minutes until thickened.

Add in pecans.



                  - - - - - - - - - - - - - - - - - -

NOTES : Drizzle with warm glaze before serving chilled cake.

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.