Fall brings with it some of the best foods (and drinks) known to man. Many of these have pumpkin as one of the main ingredients. Pumpkin pie, pumpkin pie Blizzards™, pumpkin spice lattès, pumpkin soup, chocolate pumpkin cake, pumpkin chowder, pumpkin-ricotta stuffed shells, pumpkin bread, pumpkin butter and pumpkin biscuits are but a few that will delight your family. (Recipes available through Country Living magazine)
The best pumpkin-related recipe, however, is transformed into any type pumpkin cheesecake. Once you are lucky enough to have a slice of maple pumpkin cheesecake, you will likely want to have a copy of this recipe close by so you can whip up another one once this one has been greedily consumed by your family and friends.
1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweet condensed milk
3 large eggs
1 (15 ounce) can pumpkin
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
Maple Pecan Glaze
1 cup whipping cream
¾ cup pure maple syrup
½ cup chopped pecans
- Preheat oven to 325ᵒ F.
- Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch spring form pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
- Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
- To serve, spoon some Maple Pecan Sauce over cheesecake.
- Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.