Maple Pumpkin Cheese Cake

Discussion in 'Recipes' started by lovetobake45, Feb 17, 2010.

  1. lovetobake45


    Likes Received:
    Cook At Home
    11/4 cups graham cracker crumbs
    1/4 cup sugar
    1/4 cup melted butter or margarine
    3 (8-ounce)packages cream cheese,softened
    1 (14-ounce) can condensed milk
    1 (16-ounce) can pumpkin (2cups)
    3 eggs
    1 cup maple syrup (divided)
    11/2 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon salt

    Preheat oven to 300 degrees.Combine crumbs,sugar and butter;
    press firmly on bottom of 9-inch springform pan or 13x9 inch baking pan.
    In large mixer bowl,beat cheese until fluffy. Gradually beat in condensed
    milk until smooth.Add pumpkin,eggs,1/4 cup of maple syrup,cinnamon,
    nutmeg and salt;mix well.Pour into prepared pan.Bake 1 hour and 15 minutes
    or until cake springs when lightly touched (center will be slightly soft).
    Cool.Chill. Top with Maple Pecan Glaze. Refrigerate leftovers.

    Maple Pecan Glaze

    In saucepan,combine remaining 3/4 cup maple syrup and 1 cup
    (1/2 pint) whipping cream;bring to a boil.Boil rapidly 15 to 20
    minutes;stir occasionally.Add 1/2 cup chopped pecans.
    (makes about 11/4 cups).

    Found this on tried it and it was really good!