Moist Maple Pumpkin Cheesecake |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I saw this recipe in a free booklet I got at the supermarket a few years ago and decided to try it, recalls Elmira Trombetti of Gulfport, Florida. It is attractive and so delicious. Ingredients:
1-1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1 can (15 ounces) solid-pack pumpkin |
3 eggs, lightly beaten |
1/4 cup maple syrup |
1-1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
topping: |
4 teaspoons cornstarch |
2 tablespoons water |
2 tablespoons butter |
1/2 cup maple syrup |
1/2 cup raisins |
1/2 cup coarsely chopped walnuts |
Directions:
1. In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
3. Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
4. In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
5. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Yield: 12 servings.
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