maple pumpkin cheesecake w/maple pecan glaze
(2 ratings)
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This is a great Southern twist on a holiday favorite. Something to make it even better is, instead of having with coffee, try having it with a glass of Chai Tea. The Tea has enough spice to compliment this decadent dessert without being overpowering.
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(2 ratings)
yield
6 -8
prep time
10 Min
cook time
1 Hr 15 Min
Ingredients For maple pumpkin cheesecake w/maple pecan glaze
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2deep dish pie crust
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3 pkg8 oz cream cheese, softened
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8 ozcanned pumpkin
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3eggs
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1 cpure maple syrup
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1 can(14 ounces) sweetend condensed milk
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1 1/2 tspground cinnamon
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1 tspground nutmeg
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1 cwhipping cream
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1/2 cchopped pecans
How To Make maple pumpkin cheesecake w/maple pecan glaze
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1Preheat overn to 300 degress. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/2 maple syrup, cinnamon and nutmeg. Mix well. Pour into pie crusts. Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft). Cool. Chill for 2-4 hours.
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2While pies chil, make the maple pecan glaze in saucepan. Combine remaining 1/2 maple syrup and 1 cup of whipping cream. Bring to a boil. Boil rapidly 15-20 minutes or until thickened (stirring occasionally) Add pecans to your glaze. Drizzle pie slices with maple pecan glaze. Refrigerate leftovers.
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3PLEASE NOTE: This recipe makes 2 deep dish pies, or you can make 3 regular pies. OR you can use a graham cracker crust in a 9 in springform pan.
- 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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