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Ingredients[]

Maple pecan glaze[]

Directions[]

  1. Preheat oven to 325ºf.
  2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch spring-form pan.
  3. With mixer, beat cream cheese until fluffy.
  4. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well.
  5. Pour into prepared pan.
  6. Bake 1¼ hours or until center appears nearly set when shaken.
  7. Cool 1 hour.
  8. Cover and chill at least 4 hours.
  9. To serve, spoon some maple pecan glaze over cheesecake.
  10. Garnish with whipped cream and pecans if desired.
  11. Pass remaining sauce.
  12. Store leftovers covered in refrigerator.

Maple pecan glaze[]

  1. In medium-sized saucepan, combine whipping cream and maple syrup and bring to a boil.
  2. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.
  3. Stir in chopped pecans.
  4. Cover and chill until served.
  5. Stir before servings.
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