Maple-Pecan Pumpkin Cheesecake

★★★★★ 2 Reviews
lmacom avatar
By Lynn Macom
from Tulsa, OK

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

serves 16
cook time 1 Hr 15 Min

Ingredients

  • 1/4 c
    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)
  • 3
    eggs
  • 1 (8 oz.) bottle
    pure maple syrup
  • 1 1/2 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1/2 tsp
    salt
  • 1 c
    whipping cream
  • 1/2 c
    chopped pecans
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How To Make

  • 1
    Preheat oven to 300 degrees.
  • 2
    Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan.
  • 3
    In large mixing bowl, beat cheese until fluffy.
  • 4
    Gradually beat in sweetened cond. milk until smooth.
  • 5
    Add pumpkin, eggs, 1/4 cup maple syrup cinnamon,nutmeg and salt; mix until well
  • 6
    Pour into prepared pan.
  • 7
    Bake 1 hour 15 minutes or until cake springs back when lightly touched (center will be slightly soft) Cool.
  • 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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