Maple Pumpkin Cheesecake w/Maple Pecan Glaze

Maple Pumpkin Cheesecake W/maple Pecan Glaze

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Missy Wimpelberg

By
@MWimpelberg

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.

Rating:

★★★★★ 2 votes

Serves:
6-8
Prep:
10 Min
Cook:
1 Hr 15 Min

Ingredients

  • 2
    deep dish pie crust
  • 3 pkg
    8 oz cream cheese, softened
  • 8 oz
    canned pumpkin
  • 3
    eggs
  • 1 c
    pure maple syrup
  • 1 can(s)
    (14 ounces) sweetend condensed milk
  • 1 1/2 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1 c
    whipping cream
  • 1/2 c
    chopped pecans

How to Make Maple Pumpkin Cheesecake w/Maple Pecan Glaze

Step-by-Step

  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Maple Pumpkin Cheesecake w/Maple Pecan Glaze

Course/Dish: Cakes
Other Tag: Quick & Easy



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