How to Make Maple Pumpkin Cheesecake

What can be better than pumpkin cheesecake? Pumpkin cheesecake with a maple pecan topping!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 1/4 cup crushed graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup melted butter
• 3 eight ounce packages of cream cheese, softened
• 14 oz. sweetened condensed milk
• 16 oz. can pumpkin
• 3 eggs
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3/4 + 1/4 cup real maple syrup (pure maple syrup, not "maple flavored" pancake syrup)
• 1 cup heavy whipping cream
• 3/4 cup chopped pecans

1. Preheat oven to 300 degrees.

2. Mix graham cracker crumbs, sugar and butter. Press mixture into bottom of lightly greased nine inch baking pan.

3. In large mixing bowl, beat cream cheese until fluffy. Slowly mix in the condensed milk. Then add the pumpkin, eggs, 1/4 cup of the maple syrup, the nutmeg and cinnamon. Mix all.

4. Pour over graham cracker crust and bake for one hour, 15 minutes or until edges spring back when slightly pressed and center seems almost set when shaken.

5. Cool at least one hour and chill in refrigerator for 4 hours. Serve with maple topping.

6. To make maple topping, bring the heavy whipping cream and 3/4 cup maple syrup to a rapid boil in a saucepan. Boil for 15-20 minutes until slightly thickened, stirring occasionally. Add pecans. Cover and chill until ready to serve. Stir before serving.

[lighthouse1958]

on 6/29/2009 You are making me so hungry with all your good recipes. They sound so tasty. Great articles, 5*

[brandy1123]

on 10/15/2008 I love cheese cake of any kind

[maryellen1001]

on 10/13/2008 Yummy!