Maple Pumpkin Cheesecake Best Dishes

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Maple Pumpkin Cheesecake

"For something a little bit distinctive and an entire lot scrumptious, make this autumn pumpkin cheesecake in place of pumpkin pie to your Thanksgiving dinner party."

Ingredients :

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
three (eight ounce) programs cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
three big eggs
1/four cup pure maple syrup
1 half teaspoons ground cinnamon
1 teaspoon ground nutmeg
half of teaspoon salt
Maple Pecan Glaze:
1 cup whipping cream
3/four cup natural maple syrup
1/2 cup chopped pecans

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H40M

Preheat oven to 325 stages.
Combine graham cracker crumbs, sugar and butter; press firmly on backside of 9-inch springform pan.
In huge bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until clean. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; blend nicely. Pour into organized pan.
Bake 1 hour and 15 minutes or till middle appears almost set whilst shaken. Cool 1 hour. Cover and sit back as a minimum 4 hours.
To serve, spoon a few Maple Pecan Sauce over cheesecake.
Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and natural maple syrup; convey to a boil. Boil hastily 15 to twenty mins or until barely thickened; stir every now and then. Stir in chopped pecans. Cover and relax till served. Stir earlier than serving.

Notes :

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