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Click here for an alphabetical listing of all recipes.Maple Pumpkin Cheesecake
CRUST:
- 1 ¼ cup graham cracker crumbs
- ¼ cup sugar
- ¼ cup butter, melted
FILLING:
- 3 packages (8oz. each)
- 1 can (14 oz.) sweetened condensed milk
- 1 can (15 oz. ) solid pack pumpkin
- 3 eggs slightly beaten
- ¼ cup maple syrup
- 1-1/2tsp ground cinnamon
- 1 tsp ground nutmeg
TOPPING:
- 4 tsp cornstarch
- 2 Tbls. water
- 2 Tbls. Butter
- ½ cup raisins
- ½ cup coarsely chopped walnuts
Combine cracker crumbs with sugar; stir in butter. Press onto the bottom of a greased 9-in springform pan; set aside.
Beat cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust. Place pan on a baking sheet. Bake at 325 for 70-75 minutes or until center is almost set. Cool on a wore rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour more.
Combine cornstarch and water until smooth. In a saucepan, melt butter and add syrup and cornstarch mixture. Bring to a boil over med heat, stirring g constantly. Cook and stir for 1-2 minutes or until thickened. Remove from heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Remove sides of pan.