Maple Pecan Glazed Pumpkin Cheesecake
¼ cup margarine or butter, melted
One ¼ cups graham cracker crumbs
¼ cup sugar
3 (8 ounce) Packages cream cheese, softened
1 (14-ounce) Sweetened condensed milk
2 cups Pureed pumpkin
1 cup maple syrup
1 ½ Tsp ground cinnamon
1 Tsp ground nutmeg
½ Tsp salt
1 cup whipping cream
½ cup Chopped pecans
1. Preheat oven to 350 F. Combine margarine, crumbs, and sugar; press firmly on bottom of 9inch springform pan or 13x9 inch baking pan. In large mixer bowl, beat cream cheese until fluffy. Gradually whisk in sweetened condensed milk until smooth.
2. Add pumpkin, eggs, ¼ cup maple syrup, cinnamon, nutmeg, and salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until cake springs back when lightly touched.
3. Meanwhile, to prepare maple glaze in a saucepan combine remaining ¾ cup maple syrup, 1 cup whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes; stir occasionally. Add ½ cup chopped pecans. Cool. Chill. Top with maple pecan glaze, and refrigerate leftovers.
Makes 8 to 10 servings