Sunday, November 21, 2010

Hello Winter Weather!

it's cold here in Alaska now. It's the season when I pull out the pumpkin and create and create and eat and eat. This one I stumbled across and am basically in love with it. I ate some right before bed at 9pm (which is a major no-no) and then had more for breakfast! It's SO good! And pretty simple to make.

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese,
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans
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. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5. To serve, spoon some Maple Pecan Sauce over cheesecake.
6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.


Jessica said...

Love cheesecake...of course!!! This one looks so amazing. I made a pumpkin cheesecake once, and it was good, but this one looks even better!! Will have to try this one for sure. Thanks for sharing!

Anonymous said...

I challenge you, Ninny, to invent some fruit and fruit/vegetable smoothies (low cal, low carb) that fits the needs of those who are Vegan and Vegetarian.

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