Pumpkin Cheesecake

Makes one 8-inch/20 cm cake

Crust:

1 ¼  cups Graham Cracker crumbs

¼ cup sugar

¼ cup melted butter

Cake:

3 8-oz packages cream cheese, softened

1 14-oz can sweetened condensed milk

1 16-oz can pumpkin

3 eggs, beaten

¼ cup maple syrup

1 ½ tsp ground cinnamon

1 tsp ground nutmeg

½ tsp salt

Glaze:

¾ cup maple syrup

1 cup whipping cream

½ cup chopped pecans

Preheat oven to 300 F.

1. Mix crust ingredients and press into spring form to form an even crust. Set aside.
2. Beat cream cheese until fluffy using a mixer or processor.
3. Beat in the condensed milk until the mixture is smooth.
4. Add eggs, pumpkin, spices, salt, syrup, and mix thoroughly.
5. Pour into spring form and bake in oven for 1 ¼  hours. Remove from oven and chill.
6. For topping, bring cream and syrup to a boil for 15 minutes or until thickened.
7. Add pecans and cover chilled cake with the topping before removing spring form.

Source: Toviah Crowell

Copyright © 2001-2012 by The Still Waters Group

Created with the Personal Edition of HelpNDoc: Full-featured multi-format Help generator