Pumpkin Maple Pecan Cheesecake Anne Thornton Recipe 45

MAPLE PUMPKIN CHEESECAKE

Maple Pumpkin Cheesecake image

For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 1h40m

Yield 12

Number Of Ingredients 14

Ingredients

1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup whipping cream
¾ cup pure maple syrup
½ cup chopped pecans

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.

Nutrition Facts : Calories 637.3 calories, Carbohydrate 45 g, Cholesterol 157.1 mg, Fat 40.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 22.6 g, Sodium 502.5 mg, Sugar 34.7 g

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

Pumpkin Maple Pecan Cheesecake - Anne Thornton Recipe - (4/5) image

Provided by Gams

Number Of Ingredients 17

Ingredients

Cheesecake:
Ingredients
1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers)
1/4 cup sugar
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
3 large eggs, at room temperature for 30 minutes
1/4 cup pure grade B maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure grade B maple syrup
3/4 cup chopped pecans

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

Maple Pumpkin Cheesecake image

This cheesecake is creamy and delicious its a family-favorite dessert.I like it cause its a recipe you can serve on any holiday.This cheesecake is usally served with coffee but i spiced it up with a hot cup of chai tea.This recipe came from eversave recipes.

Provided by smithcourtney34

Categories Cheesecake

Time 1h25m

Yield 1 cup maple syrup, 4-6 serving(s)

Number Of Ingredients 10

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)

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.

Nutrition Facts : Calories 1888.6, Fat 125.1, SaturatedFat 67.9, Cholesterol 461, Sodium 1324.2, Carbohydrate 166.1, Fiber 1.8, Sugar 107.5, Protein 31.4

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