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
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Step 1
Preheat oven to 300 degrees.
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Step 2
Mix graham cracker crumbs, sugar and butter. Press mixture into bottom of lightly greased nine inch baking pan.
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Step 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.
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Step 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.
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Step 5
Cool at least one hour and chill in refrigerator for 4 hours. Serve with maple topping.
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Step 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.










Comments
lighthouse1958 said
on 6/29/2009 You are making me so hungry with all your good recipes. They sound so tasty. Great articles, 5*
brandy1123 said
on 10/15/2008 I love cheese cake of any kind
maryellen1001 said
on 10/13/2008 Yummy!