Pumpkin Maple Pecan Cheesecake Anne Thornton Recipe 45

MAPLE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
• Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
• To serve, spoon some Maple Pecan Sauce over cheesecake.
• Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

PUMPKIN MAPLE PECAN CHEESECAKE - ANNE THORNTON RECIPE - (4/5)

Steps:

• Directions Preheat the oven to 325 degrees F. For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan. In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan. Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours. For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving. To serve: Spoon the Maple Pecan Glaze over the cheesecake

MAPLE PUMPKIN CHEESECAKE

Steps:

• 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.