Maple Pumpkin cheesecake RECIPE
This is an original brand name recipe from Fast,
Fabulous, Foolproof Holiday Desserts!,
Borden Foods Corp., 1997.
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MAPLE PUMPKIN CHEESECAKE
Prep Time: 25 Minutes
1-1/4 cups Sunshine Graham Cracker Crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT
evaporated milk)
1 (16-oz.) can pumpkin
3 eggs
3/4 cup pure maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Maple Walnut Raisin Glaze (recipe follows)
1. Heat oven to 300°.
Combine crumbs, sugar and butter; press firmly on bottom of
9-inch springform pan.
2. With mixer, beat cream
cheese until fluffy; gradually beat in sweetened condensed
milk until smooth. Add pumpkin, eggs, 1/4 cup
maple syrup, cinnamon, nutmeg and salt; mix well. Pour
into prepared pan.
3. Bake 1 hour and 15 minutes
or until edge springs back when lightly touched (center will
be slightly soft). Cool. Chill.
MAPLE WALNUT RAISIN GLAZE:
Combine 2 tablespoons water and 4 teaspoons
cornstarch. In small saucepan, melt 2 tablespoons
butter or margarine. Add remaining 1/2 cup
maple syrup and cornstarch mixture; cook and stir until
slightly thickened. Add 1/2 cup chopped Diamond
Walnuts and 1/2 cup Sun-Maid Raisins. Cool
slightly. Spoon over cheesecake.
Makes one 9-inch cheesecake.
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