Maple Pumpkin Cheesecake
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.25 cups
Graham Cracker Crumb1 cup
Sugar1 cup
Butter430 g
Pumpkin (can)3 large
Egg3 cup
Pure Maple Syrup1.5 tsps
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Salt1 cup
Whipping Cream1 cup
Pecan (chopped)Directions:
1
Preheat oven to 325 degrees
2
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan
3
In large bowl, beat cream cheese until fluffy
4
Gradually beat in sweetened condensed milk until smooth
5
Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well
6
Pour into prepared pan
7
Bake 1 hour and 15 minutes or until center appears nearly set when shaken
8
Cool 1 hour
9
Cover and chill at least 4 hours
10
To serve, spoon some Maple Pecan Sauce over cheesecake
11
Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil
12
Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally
13
Stir in chopped pecans
14
Cover and chill until served
15
Stir before serving