Maple-pecan Pumpkin Cheesecake Recipe

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Maple-Pecan Pumpkin Cheesecake

Lynn Macom

By
@lmacom

My family prefers this at Thanksgiving and Christmas instead of Pumpkin Pies.


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Rating:

Comments:

Serves:

16

Cook:

1 Hr 15 Min

Ingredients

1/4 c
butter or margarine, melted
1 1/4 c
graham cracker crumbs
3 (8 oz.) pkg
cream cheese, softened
1 (14 oz.) can(s)
sweetened condensed milk (NOT EVAPORATED MILK)
2 (16 oz.) can(s)
can pumpkin (2 cans)
3
eggs
1 (8 oz.) bottle
pure maple syrup
1 1/2 tsp
ground cinnamon
1 tsp
ground nutmeg
1/2 tsp
salt
1 c
whipping cream
1/2 c
chopped pecans

Directions Step-By-Step

1
Preheat oven to 300 degrees.
2
Combine margarine, crumbs and sugar;
press firmly on bottom of 9-inch springform pan.
3
In large mixing bowl, beat cheese until fluffy.
4
Gradually beat in
sweetened cond. milk until smooth.
5
Add pumpkin, eggs, 1/4 cup maple
syrup cinnamon,nutmeg and salt; mix until well
6
Pour into prepared
pan.
7
Bake 1 hour 15 minutes or until cake springs back when lightly
touched (center will be slightly soft) Cool.
8
GLAZE:
In saucepan, combine remaining 3/4 cup maple syrup and 1 cup whipping
cream; bring to boil. Boil rapidly 15-20 min; stir occasionally.
Add 1/2 cup chopped pecans. Pour this over the cheesecake, spread
evenly.

About this Recipe

Course/Dish: Cakes