Maple Pumpkin Cheesecake
Ready In: 1 hr 25 mins
Serves: 4-6
Yields: 1 cup maple syrup
Ingredients
- 3 regular pie crusts or 2 deep dish pie shells
- 3 (8 ounce) packages cream cheese, softened
- 2 cups pumpkin
- 3 eggs
- 1 cup pure maple syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup whipping cream
- 1⁄2 cup chopped pecans (optional)
Directions
- Preheat oven to 300*f degrees. In large mixing bowl, beat cream cheese fluffy.Gradually beat in sweetened condensed milk until smooth.Add pumpkin,eggs,1/4 cup maple syrup, cinnamon and nutmeg.Mix well.Pour into pie crusts.Bake for one hour 15 minutes or until edges spring back when lightly touched[center will be slightly soft].Cool.Chill 2-4 hours.While pies chill,make the maple pecan [or just maple] glaze in sauce pan.Combine remaining maple 1/2 ccup syrup and 1 cup whipping cream.Bring to a boil.Boil rapidly 15-20 minutes or until thickened[stirring occasionally].Add 1/2 cup chopped pecans to your glaze [ again optional].Drizzle pie slices with maple pecan glaze.This recipe makes 3 regular pies or 2 deep dish pies.
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