PUMPKIN MAPLE CHEESECAKE

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Pumpkin Maple Cheesecake image

This is a fantastic recipe to serve in autumn, around Halloween. It seems very time consuming, but that is the refrigerating time. The outcome will be a luscious cheesecake! 8) ** NOTE: if using 13x9-inch pan, bake 50 to 60 minutes, or until cake is set when shaken**

Provided by OceanIvy

Categories     Cheesecake

Time 1h25m

Yield 1 cheesecake

Number Of Ingredients 14

1 1/4 cups graham cracker crumbs
1/4 sugar or 1/4 Splenda sugar substitute
1/4 cup melted margarine
3 (8 ounce) packages fat free cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 teaspoon ground nutmeg
1 1/2 teapsoons cinnamon
1/2 teaspoon salt
3/4 cup maple syrup
1 pint whipping cream
1/2 cup finly chopped pecans

Steps:

  • Preheat oven to 325°F.
  • Combine crumb sugar and butter.
  • Press mixture into 9-inch spring form pan.
  • Beat cream cheese until nice and fluffy.
  • Then add condensed milk.
  • Blend until smooth.
  • Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt.
  • Mix up well.
  • Pour into pan.
  • Bake 1 1/4 hours or until appears to be set when shaken.
  • Let cool for about 1 hour, then cover and refrigerate for at least 4 hours.
  • Before serving, add pecan maple glaze.
  • You may add, whipped cream, chocolate or sliced pecans to garnish if desired!
  • --Pecan maple glaze--.
  • In saucepan combine maple syrup and whipping cream.
  • Bring it to a boil for about 15-20 minutes, or until thick.
  • Stir on occasion.
  • Lastly, add in pecans.

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