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Cakes
 
Maple Pumpkin Cheesecake

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Description
This year, make the holidays even more memorable. Deck your halls, scent the air with evergreen and spices and set your holiday table with this delicious cheesecake.

Preparation Time
40 minutes

Bake Time
1 hour + 15 minutes

Cool Time
1 hour

Chill Time
4 hours

Serves
Makes one 9-inch cheesecake

Notes, Tips & Suggestions
Note: To use 13x9-inch baking pan, press crumb mixture firmly on bottom of pan. Proceed as above, except shorten bake time to 50-60 minutes or until center appears nearly set when shaken.

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Ingredients
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 (15-ounce) can pumpkin (1 3/4 cups)
  • 3 eggs
  • 1/4 cup Pure Maple Syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Maple Pecan Glaze (recipe below)

Preparation
    1. Preheat oven to 325°F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
    2. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
    3. Pour over crust in prepared springform pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
    4. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.
    5. Maple Pecan Sauce: In medium saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.



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