| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 8 | Servings | |
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/4 | c | Butter |
| 3 | 8 oz. pkgs cream cheese; softened | |
| 1 | 14 oz. can sweetened condensed milk | |
| 1 | 16 oz. can pumpkin | |
| 3 | Eggs | |
| 1 | c | Pure maple syrup* |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/2 | ts | Salt |
| 1 | c | Whipping cream |
| 1/2 | c | Pecans; chopped |
INSTRUCTIONS
MAPLE PECAN GLAZE * Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze. Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto the bottom of a 9" springform pan. In a large mixing bowl, beat cheese until fluffly. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze. Refrigerate leftovers. Glaze: In saucepan, combine remaining 3/4 cup of maple syrup and whipping cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until thickened. Stir occasionally. Add 1/2 cup chopped pecans. Cool; pour over chilled cheese cake just before serving. Recipe By : Laura Hunter Posted to FOODWINE Digest 23 November 96 Date: Sun, 24 Nov 1996 13:45:36 -0500 From: Laura Hunter <[email protected]>
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