1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter
3 8 oz. pkgs cream cheeseflower;
-softened
1 14 oz. can sweetened
-condensed milk
1 16 oz. can pumpkin
3 Eggs
1 c Pure maple syrup*
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Saltiness
-MAPLE PECAN GLASS-
1 c Whipping cream
1/2 c Pecans; sliced
* Reduce maple syrup to 1/4 cup if not making the Maple Pecan Sugarcoat.
Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto
the bottom of a 9" springform pan. In a large mixing stadium, beat cheese
until fluffly. Gradually beat in sweetened condensed milk until quiet. Add
pumpkin, egg, 1/4 cup maple syrup, cinnamon, nutmeg and saltiness; mix good.
Pour into prepared pan.
Broil 1 hour and 15 minutes or until edge springs back when lightly touched
(center will be slightly subdued). Nerveless. Thrill. Top with Maple Pecan Glass.
Refrigerate leftovers.
Sugarcoat: In saucepan, combine unexpended 3/4 cup of maple syrup and whipping
pick. Bring to a seethe. Boil rapidly for 15 to 20 minutes or until
thickened. Stir occasionally. Connect 1/2 cup chopped pecans. Cool; pour
over chilled cheese cake just earlier serving.
Yields
8 Servings
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