Maple Pumpkin Cheesecake

This looks good. Maybe I'll make it for thanksgiving!

Maple Pumpkin Cheesecake…Getting it Perfect

Posted By Kathy Strahs On November 2, 2010 @ 3:58 PM

Maple Pumpkin Cheesecake
Adapted from the recipe booklet inside the KitchenAid Stand Mixer box

Yield: 12 servings

INGREDIENTS:

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) 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 pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze

3/4 cup maple syrup
1 cup whipping cream
1/2 cup chopped pecans

DIRECTIONS:

Preheat the oven to 350°F.

Combine crumbs, sugar, and butter in a small bowl; press firmly on bottom of 9-inch springform pan. Bake crust for 15 minutes. Set aside. Reduce the oven heat to 325°F.

In a stand mixer, cream cheese on medium-low speed until smooth and fluffy (be careful not to whip too much air into it). Stop and scrape bowl. Gradually pour in condensed milk and mix on medium-low until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt. Mix on low speed until well combined.

Put on a kettle of water to boil. Place the springform pan in the middle of two large criss-crossed sheets of aluminum foil (to help prevent moisture from leaking into the pan). Wrap the sides of the pan with aluminum foil and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

Place the roasting pan containing the springform pan in the oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Bake for 1 1/4 hours or until center still jiggles slightly when shaken. Turn off the oven, prop open the door and cool the cheesecake in the oven for an hour. Continue cooling on a wire rack until it reaches room temperature. Cover and chill in the refrigerator for at least 4 hours.

To serve, spoon Maple Pecan Glaze over cheesecake. Garnish with whipped cream and pecans, if desired. Pass remaining sauce. Store leftovers covered in refrigerator.

To prepare Maple Pecan Glaze, combine maple syrup and whipping cream in medium saucepan. Bring to boil. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in chopped pecans. Cool completely.