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

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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

  • 1Preheat oven to 300 degrees.
  • 2Combine margarine, crumbs and sugar;
    press firmly on bottom of 9-inch springform pan.
  • 3In large mixing bowl, beat cheese until fluffy.
  • 4Gradually beat in
    sweetened cond. milk until smooth.
  • 5Add pumpkin, eggs, 1/4 cup maple
    syrup cinnamon,nutmeg and salt; mix until well
  • 6Pour into prepared
    pan.
  • 7Bake 1 hour 15 minutes or until cake springs back when lightly
    touched (center will be slightly soft) Cool.
  • 8GLAZE:
    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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