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Ingredients
| bread crumbs: 1 1/4 cups |
| granulated sugar: 1/4 cup |
| unsalted butter: 1/4 cup |
| cream cheese: 24 oz |
| sweetened condensed milk: 2 cups |
| pumpkin puree: 15 oz |
| eggs: 3 |
| maple syrup: 1/4 cup |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 1 tsp |
| salt: 1/2 tsp |
| heavy whipping cream (fluid): 1 cup |
| maple syrup: 3/4 cup |
| pecans (chopped): 1/2 cup |
Maple Pumpkin Cheesecake
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
75 min -
Servings
12 serving(s)
Tags
Preheat oven to 325 degrees.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
To serve, spoon some Maple Pecan Sauce over cheesecake.
Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.