Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake

Metric Ingredient Imperial 300 ml graham cracker crumbs 1 1/4 cup 50 ml white sugar 1/4 cup 50 ml butter, melted 1/4 cup 3 cream cheese, softened (8 oz / 250 g package) 3 1 1/2 can sweetened condensed milk 1 1/2 500 ml pumpkin, cooked & mashed 2 cup 3 large eggs 3 250 ml pure maple syrup 1 cup 7 ml cinnamon 1 1/2 tsp 5 ml nutmeg 1 tsp 2 ml salt 1/2 tsp 250 ml whipping cream 1 cup 125 ml pecans, chopped 1/2 cup

In small bowl, mix graham crumbs, sugar and butter until crumbly. Press gently into 9 or 10 inch (23 cm or 25.5 cm) springform pan. Bake in preheated 300 F (150 C) oven for 10 minutes. In a large bowl, beat cream cheese, condensed milk, pumpkin, eggs, 1/4 cup (50 ml) maple syrup, cinnamon, nutmeg and salt. Beat until creamy and smooth. Pour over graham wafer crust. Bake 1 hour and 15 minutes (centre will be soft). Let cool. Place in refrigerator overnight. In a saucepan, place remainder of maple syrup and whipping cream (unwhipped); boil for 15 to 20 minutes or until thick, stirring constantly. Add chopped pecans. Cool 1 hour and pour evenly over cold cake. Chill. Remove from springform pan. Serves 12

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.