Maple Pumpkin Cheesecake

Every year, as soon as the air starts cooling off, I get out my pumpkin recipes. It doesn’t seem to matter that I use canned and buy extra to keep on hand all year — I love baking with pumpkin in the autumn. It’s one of those wonderful comfort tastes and smells.

Maple Pecan Pie


1-1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup margarine or butter, melted

3 packages (8 ounces) cream cheese

1 can (14 ounces) sweetened condensed milk

2 cups canned pumpkin

3 eggs

1/4 cup maple syrup, plus extra if you wish

1 1/2 ground cinnamon

1 teaspoon nutmeg

Whipped topping

1/2 cup chopped pecans


1. Preheat oven to 300 degrees F. Combine crumbs, sugar and margarine. Press firmly on bottom of 9 inch springform pan or 13 by 9-inch baking pan.

2. In large bowl, beat cheese until light. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup and spices. Mix well. Pour into pan.

3. Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2 to 4 hours.

4. Serve each piece with a sprinkle of pecans, a dollop of whipped cream and a drizzle of extra maple syrup.


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