Monday, November 3, 2008

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted
3 x 8 oz pkg cream cheese (softened)
1 x 14 oz can sweetened condenced milk
1 x 15 oz can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup maple syrup
1/2 cup pecans (optional)

Preheat oven to 325 degrees
Combine graham crumbs, sugar, and butter and press firmly on the bottom and sides of a 9 inch pie pan
With mixer beat cream cheese until fluffy. Gradually beat in condensed milk until smooth, add pumpkin, eggs, syrup, cinnamon, nutmeg, and salt; mix well. Pour into prepared pan
Bake 1 hour and 15 minutes.
Cool for 1 hour
Cover and chill at least 4 hours or stick it in the freezer for a while
To serve, spoon some maple pecan sauce over cheesecake. Garnish with whipped topping and pecans if desired.

For sauce preparations:
In a medium saucepan, combine 1 cup whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly for 15 to 20 minutes or until slightly thickened; stir occasionally.
--Submitted by Kim S.

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