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| MAPLE PUMPKIN CHEESECAKE | |
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1/4 c. sugar 1/4 c. butter, melted 3 (8 oz.) pkgs. cream cheese, softened 14 oz. can Eagle Brand sweetened condensed milk 16 oz. can pumpkin (2 c.) 3 eggs 1/4 c. pure maple syrup 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt Preheat oven to 300°F. Combine crumbs, sugar and butter; press firmly on bottom of 9 inch baking pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with maple pecan glaze. MAPLE PECAN GLAZE: 3/4 c. maple syrup 1/2 pt. whipping cream 1/2 c. pecans, chopped In saucepan, combine 3/4 cup maple syrup and 1 cup (1/2 pint) whipping cream (unwhipped); bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Refrigerate leftovers. Makes one 9 inch cheesecake. | |
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recipe reviews #110128
COurs (West Virginia) says:
Recipe didn't list "crumbs" but it was easy enough to figure out that it needed graham cracker crumbs, about 20 pulverized. Recipe also indicates that it makes 1-9" cheesecake, when it actually made two very full 9" cheesecakes.
#135498
Vanessa Heggs says:
Amazing! I had so many compliments on this cheesecake. The flavour is awesome. Will definitely be using this recipe again.
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