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Maple Pecan Pumpkin Cheesecake
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Crust:
13 pecan shortbread cookies, crumbled (about 1 3/4 cups)
2 tablespoons butter, melted
1/2 cup chopped canned pecans
Cheesecake filling:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (16 ounces) solid pack pumpkin
2 eggs
2/3 cup canned evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons maple flavoring
1/2 teaspoon ground cinnamon
Topping:
1/2 cup chopped canned pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring
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Preparation Time: Approximately 35 minutes
Cook Time: Approximately 75 minutes
Preparation:
Heat oven to 350ºF.
For Crust: Mix the cookie crumbs and butter until uniformly moistened. Press onto the bottom and 1-inch up the sides of a 9- or 10-inch springform pan; sprinkle with pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.
For Cheesecake Filling: Beat the cream cheese and brown sugar until creamy in large bowl of an electric mixer at medium speed. Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Pour into the prepared crust. Bake in the oven for 55 minutes or until the edge is set.
For Topping: Combine pecans, brown sugar, butter and maple flavoring. Sprinkle over the surface of cheesecake. Return the cheesecake to 350ºF oven for 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.
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Preparation Time: 1hour 50min |
Serves: 16 |
| Recipe Origin: United States |
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Submitted by: |
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Mealtime.org
United States |
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| This recipe has been viewed 1986 times. |
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