Maple Pumpkin Cheesecake

* Exported from MasterCook *

Maple Pumpkin Cheesecake

Recipe By : Laura Hunter
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 8 oz. pkgs. cream cheese -- softened
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
3 eggs
1 cup pure maple syrup*
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze
1 cup whipping cream
1/2 cup pecans -- chopped

* Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze.

Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto
the bottom of a 9" springform pan. In a large mixing bowl, beat cheese until
fluffly. Gradually beat in sweetened condensed milk until smooth. Add
pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan.

Bake 1 hour and 15 minutes or until edge springs back when lightly touched
(center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze.
Refrigerate leftovers.

Glaze: In saucepan, combine remaining 3/4 cup of maple syrup and whipping
cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until
thickened. Stir occasionally. Add 1/2 cup chopped pecans. Cool; pour over
chilled cheese cake just before serving.

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