My family prefers this at Thanksgiving and Christmas instead of Pumpkin Pies.
cook time1 Hr 15 Min
butter or margarine, melted
1 1/4 c
graham cracker crumbs
3 (8 oz.) pkg
cream cheese, softened
1 (14 oz.) can
sweetened condensed milk (NOT EVAPORATED MILK)
2 (16 oz.) can
can pumpkin (2 cans)
1 (8 oz.) bottle
pure maple syrup
1 1/2 tsp
How To Make
Preheat oven to 300 degrees.
Combine margarine, crumbs and sugar;
press firmly on bottom of 9-inch springform pan.
In large mixing bowl, beat cheese until fluffy.
Gradually beat in
sweetened cond. milk until smooth.
Add pumpkin, eggs, 1/4 cup maple
syrup cinnamon,nutmeg and salt; mix until well
Pour into prepared
Bake 1 hour 15 minutes or until cake springs back when lightly
touched (center will be slightly soft) Cool.
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
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