maple-pecan pumpkin cheesecake

Name: Maple-Pecan Pumpkin Cheesecake
Cook time: 1 h 15 min
Yield: 16
Ingredients: 1/4 cup(s) butter or margarine, melted; 1 1/4 cup(s) graham cracker crumbs; 3 (8 oz.) package(s) 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(s) pure maple syrup; 1 1/2 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) salt; 1 cup(s) whipping cream; 1/2 cup(s) chopped pecans

(2 RATINGS)

64 Pinches

Lynn Macom

Tulsa, OK

Updated on Dec 21, 2009

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

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prep time

cook time 1 Hr 15 Min

method ---

yield 16 serving(s)

Ingredients

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

How To Make maple-pecan pumpkin cheesecake

Step 1

Preheat oven to 300 degrees.

Step 2

Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan.
Step 3

In large mixing bowl, beat cheese until fluffy.
Step 4

Gradually beat in sweetened cond. milk until smooth.
Step 5

Add pumpkin, eggs, 1/4 cup maple syrup cinnamon,nutmeg and salt; mix until well
Step 6

Pour into prepared pan.
Step 7

Bake 1 hour 15 minutes or until cake springs back when lightly touched (center will be slightly soft) Cool.
Step 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.
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