Pumpkin cheesecake

[Mach1Mark]

with maple pecan cream sauce.

Pumpkin pie flavor;
cheesecake texture
maple afternote
crunchy pecan goodness.

Best cheesecake Ive made !!

 

[Laurie S.]

Sounds yummy!

 

[beach pony]

oh yeah! That's what I'm talkin about! :yah

 

[cmayna]

So.....where is the official recipe?

 

[janschutz]

So.....where is the official recipe?

+1 Time to post

 

[Mach1Mark]

1 1/4 C Graham cracker crumbs
1/4 C Sugar
1/2 C Butter, melted
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk (not evap milk)
1 (15 oz) can 100% pure pumpkin (puree)
3 eggs
1/4 C pure maple syrup
1 1/2 tsp grouond cinnamon
1 tsp ground nutmeg
1/2 tsp salt
Maple pecan sauce

Combine crumbs, sugar and butter, press firmly on the bottom of 9" spring form pan. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup and cinnamon, nutmeg and salt; mix well.

Pour over crust in spring form pan. Bake in pre-heated 325 degree oven for 1 1/4 hours or until center appears nearly set when gently shaken. Cool 1 hour. Cover and chill at least 4 hours.

To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecan halves, if desired. Pass remaining sauce. Store leftovers, covered, in refridgerator. Makes 1 cheesecake.

Maple Pecan Sauce
In medium saucepan, combine 1 C (1/2 pint) whipping cream and 3/4 C pure maple syrup; bring to a boil. Boil rapidly 15 to 20 mins or until slightly thickened; stir occassionally. Stir in 1/2 C chopped pecans. Cover and chill until served. Stir before serving.

Note: you can (and should) store the MPS in the fridge until you use all of it. I nuked it for less than 30 secs just prior to laying some more on another piece of cheesecake. Enjoy.