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Maple Pumpkin Cheesecake

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 3 hr 40 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup margarine or butter, melted
  • 3 packages (8 ounces) of 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 tsp. nutmeg
  • 1/2 cup chopped pecans
  • Whipped topping
make it
Preheat oven to 300 degrees. Combine crumbs, sugar and margarine. Press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan.

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

Bake 1 hour and 15 minutes or until edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
Notes
Average Rating  (1)
Rated  by clairey927 on 1/15/2011 I have been trying for 5 years to find the perfect pumpkin cheesecake recipe... this is it! Simple is better! I knew when I saw the sweetend condensed milk this might be it, because the best pumpkin pie recipe is made with sweetend condensed milk. Try this: -use ginger snap for the crust. -maple syrup is expensive, so every time you go to Cracker barrel always ask for an extra little bottle of maple syrup, and stick it in your purse. 1 little bottle is the perfect amount. It is 100% pure maple syrup and its already paid for when you pay for your meal.
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