Maple Pumpkin Cheesecake

From Recidemia
Jump to: navigation, search



  1. Preheat oven to 325º.
  2. Combine graham cracker crumbs, Sugar and butter; press firmly on bottom of 9-inch springform pan.
  3. With mixer, beat cream cheese until fluffy.
  4. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well.
  5. Pour into prepared pan.
  6. Bake 1 1/4 hours or until center appears nearly set when shaken.
  7. Cool 1 hour. Cover and chill at least 4 hours.
  8. To serve, spoon some Maple pecan Sauce over cheesecake.
  9. Garnish with whipped cream and pecans if desired.
  10. Pass remaining sauce.
  11. Store leftovers covered in refrigerator.

Maple pecan Glaze[edit]

  1. In medium-sized saucepan, combine 1 cup (1/2pint) whipping cream 3/4 cup pure maple syrup bring to a boil.
  2. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.
  3. Stir in 1/2 cup chopped pecans.
  4. Cover and chill until served.
  5. Stir before servings.