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Old 11-19-2010, 05:37 PM   #1
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Spiced Maple Pumpkin Cheesecake

My favorite holiday cheesecake. I am making two next week. One for a work party and another for the family.

For Crust:
  • 1/4 cup butter
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
For Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 can sweetened condensed milk (Eagle Brand)
  • 2 cups pureed pumpkin (If using canned, 1- 16 ounce can)
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 eggs
Glaze:
  • 3/4 cup pure maple syrup
  • 1/2 pint whipping cream
  • 1/2 cup chopped pecans

  • Preheat oven to 325F
  • Combine graham cracker crumbs, sugar, ginger, cinnamon and melted butter. Press firmly on the bottom of a 9 inch baking pan (springform works the best) Cook for 10 minutes. Remove from oven.
  • In a large mixing bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, maple syrup, cinnamon and nutmeg. Blend in eggs one at a time until mixed in. Do not over mix.
  • Pour over crust.
  • Place a 9x13 pan filled 1/4 with water on the bottom oven rack.
  • Cook cheesecake on the middle rack for 1 hour and 15 minutes or until edge springs back when touched. The center will still be slightly soft.
  • Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Cool for an additional hour.
  • For glaze:
  • In a medium saucepan, combine 3/4 cup maple syrup and 1 cup whipping cream (unwhipped)
  • Bring to boil. Boil rapidly 15-20 minutes or until thickened. Stir occasionally. Add nuts.
  • Top each slice with glaze
ENJOY

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Old 11-19-2010, 10:35 PM   #2
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sounds wonderful, i am making pumpkin cheese cake for thanksgiving. no maple flavor though. my son loves the original to much.
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Old 11-22-2010, 02:47 PM   #3
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OOh - That sounds yummy!
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Old 11-22-2010, 03:51 PM   #4
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If I have the money by Wednesday, I will be making this Wednesday night for Thanksgiving! It looks great! I've been wanting to try something like this using Nabisco Ginger Snaps instead of graham crackers. I wonder if they would be too strong for this. Hmmmm

Barbara
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Old 11-22-2010, 04:08 PM   #5
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Quote:
Originally Posted by Barbara L View Post
If I have the money by Wednesday, I will be making this Wednesday night for Thanksgiving! It looks great! I've been wanting to try something like this using Nabisco Ginger Snaps instead of graham crackers. I wonder if they would be too strong for this. Hmmmm

Barbara
I think the Ginger Snaps would be great! Pumpkin and Ginger...Yum, nom, nom!
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Old 11-23-2010, 09:29 AM   #6
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I would leave the ginger out of the crust recipe if you are using ginger snaps.
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Old 11-23-2010, 04:45 PM   #7
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Originally Posted by recipedirect View Post
I would leave the ginger out of the crust recipe if you are using ginger snaps.
Definitely a good idea!

Barbara
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Spiced Maple Pumpkin Cheesecake My favorite holiday cheesecake. I am making two next week. One for a work party and another for the family. For Crust: [LIST] [*]1/4 cup butter [*]1 1/4 cups graham cracker crumbs [*]1/4 cup sugar [*]1/2 teaspoon ginger [*]1/2 teaspoon cinnamon [/LIST] For Filling: [LIST] [*]3 (8 ounce) packages cream cheese, softened [*]1 can sweetened condensed milk (Eagle Brand) [*]2 cups pureed pumpkin (If using canned, 1- 16 ounce can) [*]1/4 cup pure maple syrup [*]1 1/2 teaspoons cinnamon [*]1 teaspoon nutmeg [*]3 eggs [/LIST] Glaze: [LIST] [*]3/4 cup pure maple syrup [*]1/2 pint whipping cream [*]1/2 cup chopped pecans [/LIST] [LIST] [*]Preheat oven to 325F [*]Combine graham cracker crumbs, sugar, ginger, cinnamon and melted butter. Press firmly on the bottom of a 9 inch baking pan (springform works the best) Cook for 10 minutes. Remove from oven. [*]In a large mixing bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, maple syrup, cinnamon and nutmeg. Blend in eggs one at a time until mixed in. Do not over mix. [*]Pour over crust. [*]Place a 9x13 pan filled 1/4 with water on the bottom oven rack. [*]Cook cheesecake on the middle rack for 1 hour and 15 minutes or until edge springs back when touched. The center will still be slightly soft. [*]Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Cool for an additional hour. [*]For glaze: [*]In a medium saucepan, combine 3/4 cup maple syrup and 1 cup whipping cream (unwhipped) [*]Bring to boil. Boil rapidly 15-20 minutes or until thickened. Stir occasionally. Add nuts. [*]Top each slice with glaze [/LIST] ENJOY 3 stars 1 reviews
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