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Maple Pumpkin Cheesecake

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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 <LHunter722@AOL.COM>

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