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June 2018

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Maple Pumpkin Cheesecake Recipe

Maple Pumpkin Cheesecake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Maple Pumpkin Cheesecake recipe  PDF



1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 8 oz. pkgs. cream cheese softened
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
3 eggs
1 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze 1 cup whipping cream
1/2 cup pecans chopped

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 mi ing 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 mi 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.

Maple Pumpkin Cheesecake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
728 people have voted
Last Reviewed on 2018-06-22



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