Oops, forgot to get a picture before cutting into it . . . sorry. But this one is definitely a keeper (have I ever had one that I did not say this about? [Please don’t answer that.]).
This one sounded just “different” enough that I thought I’d give it a try. And, as it turns out, I did not exactly make this cheesecake, but was forced to make a variation (sweet potato) when I was unable to find “canned pumpkin” at the store (and I went to three different stores [woe is me]).
MAPLE PUMPKIN CHEESECAKE
Preheat oven to 325ºF.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt; mix well. Pour into crust.
Bake 1 hour and 15 minutes, or until the center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
Top with Maple Pecan Glaze. Store leftovers (ha!) in the refrigerator.
1¼ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 (15-ounce) can pumpkin (2 cups)
3 large eggs
¼ cup pure maple syrup
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
Maple Pecan Glaze (below)
Maple Pecan Glaze:
In medium-sized saucepan, combine ¾ cup pure maple syrup and 1 cup (½ pint) of whipping cream; bring to a boil. Boil rapidly for 15-20 minutes or until thickened; stir occasionally (watch closely to make sure it does not boil over). Add ½ cup chopped pecans. Cover and chill until served. Heat and stir before serving (drizzling over the top).
This one is courtesy of Eagle Family Foods, Inc.