Maple Pumpkin Cheesecake w/Maple Pecan Glaze
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2deep dish pie crust
3 pkg8 oz cream cheese, softened
8 ozcanned pumpkin
1 cpure maple syrup
1 can(s)(14 ounces) sweetend condensed milk
1 1/2 tspground cinnamon
1 tspground nutmeg
1 cwhipping cream
1/2 cchopped pecans
How to Make Maple Pumpkin Cheesecake w/Maple Pecan Glaze
- Preheat overn to 300 degress. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/2 maple syrup, cinnamon and nutmeg. Mix well. Pour into pie crusts. Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft). Cool. Chill for 2-4 hours.
- While pies chil, make the maple pecan glaze in saucepan. Combine remaining 1/2 maple syrup and 1 cup of whipping cream. Bring to a boil. Boil rapidly 15-20 minutes or until thickened (stirring occasionally) Add pecans to your glaze. Drizzle pie slices with maple pecan glaze. Refrigerate leftovers.
- PLEASE NOTE: This recipe makes 2 deep dish pies, or you can make 3 regular pies. OR you can use a graham cracker crust in a 9 in springform pan.