I always take this cheesecake to the big Thanksgiving feast at church and am always asked for the recipe so I thought I would share and I will post a pic later after it is done baking.
It is truly what fall is supposed to taste like (well, at least I think so ). De-lish!
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Combine and press firmly into the bottom of a 9" springform pan.
3 (8oz) packages cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (150z) can pumpkin
1/4 cup Pure Maple syrup (not pancake syrup)
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
With a mixer, beat cream cheese until fluffy. Gradually beat in the pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix well. Gently pour into springform pan on top of crust. Bake 1 1/4 hours at 325 degrees or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
Maple pecan sauce:
1 cup whipping cream
3/4 cup Pure Maple syrup
Combine in a sauce pan and bring to a boil. Boil rapidly for 15-20 minutes or until slightly thickened; stirring occasionally.Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
You can also use a 9 x13 pan. Just press crust into bottom of pan and proceed as above. Bake for 50-60 minutes or until nearly set.