Pasadena Star News/October 9 2002

Maple Pumpkin Cheesecake
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A 710 N/A 47g 440 63g 12g 12mg


INGREDIENTS:
1-1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk (not evaporated milk) 1 (15-ounce) can 100 percent pure pumpkin (puree)
3 eggs 1/4 cup pure maple syrup 1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg 1/2 teaspoon salt



1 Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well.
2 Pour over crust in springform pan. Bake in preheated 325-degree oven 1-1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
3 To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans, if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator. Makes 1 cheesecake.
4 MAPLE PECAN SAUCE: In medium saucepan, combine 1 cup (1/2-pint) whipping cream and 3/4 cup puree maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

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