Thursday, November 5, 2009

Maple Pumpin Cheesecake

Please take a moment to check out my very first giveaway here. I'm giving away one of my freshly made aprons. I will be drawing for a winner on Saturday Nov. 7th.


This post was originally published November 2008, but I think everyone should be blessed with {yes, blessed!} this recipe and since about 2 people read my blog back then I thought I would share it again.


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! 

 Maple Pumpkin Cheesecake w/ maple pecan sauce Crust: 
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. 

Filling: 
3 (8oz) packages cream cheese, softened 
1 (14oz) can sweetened condensed milk 
1 (150z) can pumpkin 
3 eggs 
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. 

For more great recipes check out Foodie Friday
and Recipe Swap

8 comments:

  1. I love pumpkin and cheesecake together. This looks lovely.

    If I were to make it without the nuts, how do you think it would taste? I'm allergic to nuts, and sometimes they can be omitted without much change in the recipe, but other times that is not the case. What's your take on their presence in this recipe?

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  2. SnoWhite- the nuts are only in the sauce so you could just make a different maple sauce or exclude the nuts from the sauce. The Sauce is really great with the cheesecake so I hope you will still try it {w/o nuts}.

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  3. What a great combination. I made pumpkin cupcakes with maple frosting and they were wonderful--will have to try this! I am having a giveaway also! Checking out yours now--thanks!

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  4. What a wonderful combination for the holidays. Everyone could use another cheesecake recipe. This one sounds delicious. Have a great weekend.

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  5. I love how this can be made in a 9x13. There are times when that is so much easier to serve. I love the ingredients and I can just imagine how good it is. Thanks!

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  6. Maple and pumpkin, I'm all over this recipe. Sounds delightful! :)

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  7. Maple and pumpkin, I'm all over this recipe. Sounds delightful! :)

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  8. What a GREAT!!! combination of flavors for the holidays.
    Geri

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