Maple Pumpkin Cheesecake

rebecca creek

By
@oldiecook

I have shared this with family and friends and everyone loves it.


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Comments:

Serves:

12

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1-1/4 c
grahamcracker crumbs
1/4 c
sugar
1/4 c
melte butter
3-8 oz pkg
softened cream cheese
1-14 oz can(s)
eagle brand sweetened condensed milk
1-15 oz. can(s)
solid pumpkin
3
eggs
1 c
maple syrup, divided
1-1/2 tsp
cinnamon
1 tsp
nutmeg
1 c
whipping cream
1/2 c
chopped pecans

Directions Step-By-Step

1
In a small bowl, combine crumbs, melted butter and sugar. Mix well and put in a 9 inch spring form pan. Set aside
2
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 c. syrup, cinnamon and nutmeg. Mix well. Pour on top of unbaked crust and bake at 300 for 1 hour and 15 min. or until center is almost set. Cool on wire rack for 10 min. Carefully run sharp knife around edge of pan. Cool for 1 hour longer. Refrigerate overnight.
3
Glaze: In a saucepan, combine whipping cream, 3/4 c. syrup. Boil rapidly for about 15 min. stirring occasionally. Remove from heat and add chopped pceans. Cool. Just before serving, spread on top of cheesecake.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American