As you know we are BIG cheesecake fans! This is a great recipe and perfect for this time of year.
Crust:
11/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
11/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
The recipe calls for a graham cracker crust, but we have substituted crumbed ginger snaps instead and it makes a fabulous crust.
Filling:
3 8oz packages cream cheese softened
1 (14oz) can sweetened condensed milk
1 (16oz) can pumpkin (about 2 cups)
3 eggs
1/4 cup pure maple syrup
11/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
Preheat oven to 300 degrees.
3 8oz packages cream cheese softened
1 (14oz) can sweetened condensed milk
1 (16oz) can pumpkin (about 2 cups)
3 eggs
1/4 cup pure maple syrup
11/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
Preheat oven to 300 degrees.
Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan or 9X13 inch baking pan. In a large mixer 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 15 minutes or until edge springs back when lightly touched(center will be slightly soft). Cool. Chill. Just before serving remove, side of springform pan.
Top with Maple Pecan Glaze:
In a small saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2 pint) whipping cream, unwhipped, bring to a boil. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Chill and spread over cheesecake.
Enjoy!
3 comments:
... Oooh! Can't wait to try this one! Thanks Melissa!
I forgot to mention...when we make this we cook it in 2 springform pans. (We like cheesecake better when its a litte thinner so instead of one big thick cheesecake we made 2 thinner ones and they turned out perfect) You can do whatever you want though. :)
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