Maple Pumpkin Cheesecake
Yield
12 servingsPrep
10 minCook
95 minReady
105 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ¼ | cups |
graham cracker crumbs
|
* |
¼ | cup |
sugar
|
|
¼ | cup |
butter
|
|
3 | packages |
cream cheese
8 ounces, softened |
|
14 | ounces |
milk, sweetened condensed
|
|
16 | ounces |
canned pumpkin purée
|
|
3 | large |
eggs
|
|
1 | cup |
maple syrup
|
|
1 ½ | teaspoons |
cinnamon
ground |
|
1 | teaspoon |
nutmeg
ground |
|
½ | teaspoon |
salt
|
|
Maple pecan glaze | |||
1 | cup |
heavy whipping cream
|
|
½ | cup |
pecans
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
296 | ml |
graham cracker crumbs
|
* |
59 | ml |
sugar
|
|
59 | ml |
butter
|
|
3 | packages |
cream cheese
8 ounces, softened |
|
404.6 | ml/g |
milk, sweetened condensed
|
|
462.4 | ml/g |
canned pumpkin purée
|
|
3 | large |
eggs
|
|
237 | ml |
maple syrup
|
|
7.5 | ml |
cinnamon
ground |
|
5 | ml |
nutmeg
ground |
|
2.5 | ml |
salt
|
|
Maple pecan glaze | |||
237 | ml |
heavy whipping cream
|
|
118 | ml |
pecans
chopped |
Directions
Note: Reduce maple syrup to ¼ cup if not making the Maple Pecan Glaze.
Preheat oven to 300℉ (150℃).
Combine crumbs, sugar and butter.
Press firmly onto the bottom of a 9 inch springform pan.
In a large mixing bowl, beat cheese until fluffly.
Gradually beat in sweetened condensed milk until smooth.
Add pumpkin, eggs, ¼ cup maple syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft).
Cool. Chill.
Top with Maple Pecan Glaze.
Refrigerate leftovers.
Glaze: In saucepan, combine remaining ¾ cup of maple syrup and whipping cream.
Bring to a boil.
Boil rapidly for 15 to 20 minutes or until thickened.
Stir occasionally.
Add ½ cup chopped pecans.
Cool; pour over chilled cheese cake just before serving.