maple pumpkin cheesecake w/maple pecan glaze
(2 RATINGS)
This is a great Southern twist on a holiday favorite. Something to make it even better is, instead of having with coffee, try having it with a glass of Chai Tea. The Tea has enough spice to compliment this decadent dessert without being overpowering.
No Image
prep time
10 Min
cook time
1 Hr 15 Min
method
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yield
6-8 serving(s)
Ingredients
- 2 - deep dish pie crust
- 3 packages 8 oz cream cheese, softened
- 8 ounces canned pumpkin
- 3 - eggs
- 1 cup pure maple syrup
- 1 can (14 ounces) sweetend condensed milk
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup whipping cream
- 1/2 cup chopped pecans
How To Make maple pumpkin cheesecake w/maple pecan glaze
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Step 1Preheat 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.
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Step 2While 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.
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Step 3PLEASE 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Tag:
#Quick & Easy
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