July 04, 2018
Desserts, Dairy, Cheese,
Nuts/Seeds, Vegetables, Pumpkin , Make-Ahead, Entertaining, Ladies Luncheon, Mother's Day, Boil, Oven Bake, Refrigerator, Vegetarian, Cream Cheese more
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"I think I got this from my local grocery store. It was a big hit with my family when I made it, and the pecan topping and glaze makes it pretty enough to be served at a fancy affair.
I previously posted it on another recipe site, and this was the review I got:
"I made this for my office's Thanksgiving potluck and it was the hit of the party! So many people came over to me and just RAVED about it! The only change I made was using gingersnap crumbs instead of graham cracker crumbs. The cake cooked perfectly at 300, and although it developed a crack (I cooled it down too fast) the rich caramel pecan topping covered it nicely. Next time (and there will be a next time!) I'll take a photo - this cheesecake turns out absolutely gorgeous and looks like it came from a professional bakery. Thanks so much for posting!""
Preheat oven to 300 degrees.
In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
Press crust firmly to cover the bottom of pan.
In a large mixing bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Add remaining filling ingredients.
Mix well and pour into pan.
Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
Cool on wire rack to room temperature and then refrigerate.
To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
Top with glaze just before serving and refrigerate leftovers.
NOTE: The original recipe said that the glaze is also good over ice cream and waffles.
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