Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake

Submitted by: Fannie Miller of Middlefield, OH

Ingredients:

• 1 1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 pkgs. cream cheese, softened, 8 oz. each
• 1 can sweetened condensed milk, 14 oz.
• 1 can pumpkin, 15 oz.
• 3 eggs
• 1/4 cup maple syrup
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. salt

Directions:

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs, sugar, and butter; press firmly on bottom on 9″ springform pan. Set aside.
3. Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add rest of ingredients; mix well.
4. Pour into prepared pan and bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hr.
5. Cover and chill at least 4 hours.

Maple Pecan Glaze:

1. In a saucepan, combine 3/4 cup maple syrup and 1 cup whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans.
2. Pour glaze over cooled cheesecake. Store in refrigerator.

NOTE: To use a 9×13″ pan, bake only 56-60 minutes.