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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 3 |
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This is a fantastic recipe to serve in autumn, around Halloween. It seems very time consuming, but that is the refrigerating time. The outcome will be a luscious cheesecake! 8) ** NOTE: if using 13x9-inch pan, bake 50 to 60 minutes, or until cake is set when shaken** Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 sugar or 1/4 splenda sugar substitute |
1/4 cup melted margarine |
3 (8 ounce) packages fat free cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
1 (15 ounce) can pumpkin |
3 eggs |
1/4 cup maple syrup |
1 teaspoon ground nutmeg |
1 1/2 teapsoons cinnamon |
1/2 teaspoon salt |
3/4 cup maple syrup |
1 pint whipping cream |
1/2 cup finly chopped pecans |
Directions:
1. Preheat oven to 325°F.
2. Combine crumb sugar and butter.
3. Press mixture into 9-inch spring form pan.
4. Beat cream cheese until nice and fluffy.
5. Then add condensed milk.
6. Blend until smooth.
7. Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt.
8. Mix up well.
9. Pour into pan.
10. Bake 1 1/4 hours or until appears to be set when shaken.
11. Let cool for about 1 hour, then cover and refrigerate for at least 4 hours.
12. Before serving, add pecan maple glaze.
13. You may add, whipped cream, chocolate or sliced pecans to garnish if desired!
14. -Pecan maple glaze-.
15. In saucepan combine maple syrup and whipping cream.
16. Bring it to a boil for about 15-20 minutes, or until thick.
17. Stir on occasion.
18. Lastly, add in pecans.
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