Maple Pumpkin Cheesecake Recipe

"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!""

Step by Step Method

Step 1

Preheat oven to 300 degrees.

Step 2

In a 9" springform pan, combine graham cracker crumbs, sugar and butter.

Step 3

Press crust firmly to cover the bottom of pan.

Step 4

In a large mixing bowl, beat cream cheese until fluffy.

Step 5

Gradually beat in condensed milk until smooth.

Step 6

Add remaining filling ingredients.

Step 7

Mix well and pour into pan.

Step 8

Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).

Step 9

Cool on wire rack to room temperature and then refrigerate.

Step 10

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.