 |
Prep Time: 25 Minutes Cook Time: 75 Minutes |
Ready In: 100 Minutes Servings: 1 |
|
For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast. 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 |
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 |
Directions:
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.
|
|