maple-pecan pumpkin cheesecake
(2 ratings)
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My family prefers this at Thanksgiving and Christmas instead of Pumpkin Pies.
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(2 ratings)
yield
16 serving(s)
cook time
1 Hr 15 Min
Ingredients For maple-pecan pumpkin cheesecake
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1/4 cbutter or margarine, melted
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1 1/4 cgraham cracker crumbs
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3 (8 oz.) pkgcream cheese, softened
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1 (14 oz.) cansweetened condensed milk (NOT EVAPORATED MILK)
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2 (16 oz.) cancan pumpkin (2 cans)
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3eggs
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1 (8 oz.) bottlepure maple syrup
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1 1/2 tspground cinnamon
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1 tspground nutmeg
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1/2 tspsalt
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1 cwhipping cream
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1/2 cchopped pecans
How To Make maple-pecan pumpkin cheesecake
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1Preheat oven to 300 degrees.
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2Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan.
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3In large mixing bowl, beat cheese until fluffy.
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4Gradually beat in sweetened cond. milk until smooth.
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5Add pumpkin, eggs, 1/4 cup maple syrup cinnamon,nutmeg and salt; mix until well
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6Pour into prepared pan.
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7Bake 1 hour 15 minutes or until cake springs back when lightly touched (center will be slightly soft) Cool.
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8GLAZE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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