Maple Pumpkin Cheesecake
July 04, 2018
Categories: Desserts, Cheese, Pumpkin, Mothers Day, Oven Bake, Vegetarian, Cream Cheese, more
"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!""
- FOR MAPLE PECAN GLAZE
- Serving Size: 1 (245.1 g)
- Calories 543.9
- Total Fat - 40.8 g
- Saturated Fat - 21 g
- Cholesterol - 179.6 mg
- Sodium - 633.4 mg
- Total Carbohydrate - 35.6 g
- Dietary Fiber - 1 g
- Sugars - 32 g
- Protein - 11.9 g
- Calcium - 181.4 mg
- Iron - 1.3 mg
- Vitamin C - 4 mg
- Thiamin - 0.3 mg
Step by Step Method
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.
- Springform pan