maple pumpkin cheesecake
I have shared this with family and friends and everyone loves it.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 1-1/4 cup grahamcracker crumbs
- 1/4 cup sugar
- 1/4 cup melte butter
- 3-8 oz packages softened cream cheese
- 1-14 oz can eagle brand sweetened condensed milk
- 1-15 oz. can solid pumpkin
- 3 - eggs
- 1 cup maple syrup, divided
- 1-1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup whipping cream
- 1/2 cup chopped pecans
How To Make maple pumpkin cheesecake
-
Step 1In a small bowl, combine crumbs, melted butter and sugar. Mix well and put in a 9 inch spring form pan. Set aside
-
Step 2In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 c. syrup, cinnamon and nutmeg. Mix well. Pour on top of unbaked crust and bake at 300 for 1 hour and 15 min. or until center is almost set. Cool on wire rack for 10 min. Carefully run sharp knife around edge of pan. Cool for 1 hour longer. Refrigerate overnight.
-
Step 3Glaze: In a saucepan, combine whipping cream, 3/4 c. syrup. Boil rapidly for about 15 min. stirring occasionally. Remove from heat and add chopped pceans. Cool. Just before serving, spread on top of cheesecake.
- 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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