Maple Pecan Pumpkin Cheesecake
From canned_food_fan 14 years agoIngredients
- Crust: shopping list
- 13 pecan shortbread cookies, crumbled (about 1 3/4 cups) shopping list
- 2 tablespoons butter, melted shopping list
- 1/2 cup chopped canned pecans shopping list
- cheesecake filling: shopping list
- 3 packages (8 ounces each) cream cheese, softened shopping list
- 1 1/4 cups packed brown sugar shopping list
- 1 can (16 ounces) solid pack pumpkin shopping list
- 2 eggs shopping list
- 2/3 cup canned evaporated milk shopping list
- 2 tablespoons cornstarch shopping list
- 1 1/2 teaspoons maple flavoring shopping list
- 1/2 teaspoon ground cinnamon shopping list
- Topping: shopping list
- 1/2 cup chopped canned pecans shopping list
- 1/4 cup packed brown sugar shopping list
- 2 tablespoons butter, melted shopping list
- 1/4 teaspoon maple flavoring shopping list
How to make it
- 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.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- hooksc Zeeland, MI
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- canned_food_fan Pittsburgh, PA
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The Rating
Reviewed by 1 people-
Great combination of flavors. I have a similar recipe, but this looks like a super cake!!
hooksc in Zeeland loved it
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