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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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!
ReplyDeleteI 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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