Maple-Pecan Pumpkin Cheesecake

Maple-pecan Pumpkin Cheesecake Recipe

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Lynn Macom

By
@lmacom

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
16
Cook:
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(s)
    sweetened condensed milk (NOT EVAPORATED MILK)
  • 2 (16 oz.) can(s)
    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

How to Make Maple-Pecan Pumpkin Cheesecake

Step-by-Step

  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.

Printable Recipe Card

About Maple-Pecan Pumpkin Cheesecake

Course/Dish: Cakes




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