Maple Pumpkin Cheesecake
- 3 regular pie crusts or 2 deep dish pie shells
- 3 (8 ounce) packages cream cheese, softened
- 2 cups pumpkin
- 3 eggs
- 1 cup pure maple syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 12 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup whipping cream
- 12 cup chopped pecans (optional)
- Preheat oven to 300*f degrees.
- In large mixing bowl, beat cream cheese fluffy.Gradually beat in sweetened condensed milk until smooth.Add pumpkin,eggs,1/4 cup maple syrup, cinnamon and nutmeg.Mix well.Pour into pie crusts.Bake for one hour 15 minutes or until edges spring back when lightly touchedcenter will be slightly soft.Cool.Chill 2-4 hours.While pies chill,make the maple pecan or just maple glaze in sauce pan.Combine remaining maple 1/2 ccup syrup and 1 cup whipping cream.Bring to a boil.Boil rapidly 15-20 minutes or until thickenedstirring occasionally.Add 1/2 cup chopped pecans to your glaze again optional.Drizzle pie slices with maple pecan glaze.This recipe makes 3 regular pies or 2 deep dish pies.
regular pie crusts, cream cheese, pumpkin, eggs, maple syrup, condensed milk, ground cinnamon, ground nutmeg, whipping cream, pecans
Taken from www.food.com/recipe/maple-pumpkin-cheesecake-382852 (may not work)