Maple Pumpkin Cheesecake

“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.”
READY IN:
1hr 35mins
SERVES:
10
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
  3. Press crust firmly to cover the bottom of pan.
  4. In large mixing bowl, beat cream cheese until fluffy.
  5. Gradually beat in condensed milk until smooth.
  6. Add remaining filling ingredients.
  7. Mix well and pour into pan.
  8. Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
  9. Cool on wire rack to room temperature and then refrigerate.
  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.
  11. NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
  12. Top with glaze just before serving and refrigerate leftovers.
  13. NOTE: The original recipe said that the glaze is also good over ice cream and waffles.

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