Maple Pumpkin Cheesecake Wmaple Pecan Glaze Recipes

MAPLE PUMPKIN CHEESECAKE W/MAPLE PECAN PRALINE GLAZE

Steps:

• Combine melted butter, graham cracker crumbs and sugar in a small bowl.
• Press into the bottom of a 9" springform pan.
• Set aside.
• In a large mixing bowl, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.
• Pour cream cheese batter into prepared pan.
• Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.
• Pour hot water into the outer pan around the cheesecake, until it's about halfway up the sides of the cheesecake pan.
• Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)
• Cool completely, then refrigerate for 6-8 hours before serving.
• In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.
• Bring to a boil.
• Boil rapidly 15-20 minutes, stirring occasionally.
• Cool completely.
• Add 1/2 cup chopped pecans.
• Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.
• This glaze is also delicious on ice cream and pound cake.

MAPLE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
• Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
• To serve, spoon some Maple Pecan Sauce over cheesecake.
• Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

MAPLE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake for 12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined., Pour over crust. Place pan on baking sheet. Bake at until center is almost set, 70-75 minutes. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

PUMPKIN MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
• Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
• For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
• Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
• For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
• To serve: Spoon the maple pecan glaze over the cheesecake.

MAPLE PUMPKIN CHEESECAKE

Steps:

• HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
• BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
• COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving.
• Calories 647,Total Fat Grams41.1,Calories From Fat 370,Saturated Fat Grams 22.9,Saturated Fat Grams Pct DailyValue 114,CholesterolMilligrams 166,SodiumMilligrams 513,Sodium Milligrams Pct Daily Value 21,Total Carbohydrates Grams 45.2,Total Carbohydrates Grams Pct Daily Value 15,Dietary Fiber Grams 2,Dietary Fiber Grams Pct Daily Value 8,Sugars Grams 36.1,Protein Grams 9.2,Protein Grams Pct Daily Value 18,Vitamin A Pct Daily Value 183,Calcium Pct Daily Value 13,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 3,Folate Pct Daily Value 14,Magnesium Pct Daily Value 10,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"

PUMPKIN MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
• In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
• Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
• For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
• To serve: Spoon the Maple Pecan Glaze over the cheesecake.

MAPLE PUMPKIN CHEESECAKE W/MAPLE PECAN GLAZE

Steps:

• Preheat overn to 300 degress. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/2 maple syrup, cinnamon and nutmeg. Mix well. Pour into pie crusts. Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft). Cool. Chill for 2-4 hours.
• While pies chil, make the maple pecan glaze in saucepan. Combine remaining 1/2 maple syrup and 1 cup of whipping cream. Bring to a boil. Boil rapidly 15-20 minutes or until thickened (stirring occasionally) Add pecans to your glaze. Drizzle pie slices with maple pecan glaze. Refrigerate leftovers.
• PLEASE NOTE: This recipe makes 2 deep dish pies, or you can make 3 regular pies. OR you can use a graham cracker crust in a 9 in springform pan.

MAPLE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
• Press crust firmly to cover the bottom of pan.
• In large mixing bowl, beat cream cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add remaining filling ingredients.
• Mix well and pour into pan.
• Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
• Cool on wire rack to room temperature and then refrigerate.
• To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
• NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
• Top with glaze just before serving and refrigerate leftovers.
• NOTE: The original recipe said that the glaze is also good over ice cream and waffles.