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, softened 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. |
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2 comments:
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!
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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