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Ingredients
| graham cracker crumbs: 1 1/4 cups |
| granulated sugar: 1/4 cup |
| salted butter: 1/4 cup (melted) |
| cream cheese: 24 oz (softened) |
| sweetened condensed milk: 14 fl oz |
| pumpkins (cut into 1" cubes): 15 fl oz |
| eggs: 3 |
| maple syrup: 1/4 cup |
| ground cinnamon: 1 1/2 tsp |
| whole nutmeg: 1 tsp |
| salt: 1/2 tsp |
| light whipping cream (fluid): 1 cup |
| maple syrup: 3/4 cup |
| pecans: 1/2 cup (chopped) |
Maple Pumpkin Cheesecake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
75 min -
Servings
1 serving(s)
Tags
- Preheat oven to 300 degrees.
- In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
- Press crust firmly to cover the bottom of pan.
- In large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add remaining filling ingredients.
- Mix well and pour into pan.
- Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
- Cool on wire rack to room temperature and then refrigerate.
- To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
- NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
- Top with glaze just before serving and refrigerate leftovers.
- NOTE: The original recipe said that the glaze is also good over ice cream and waffles.