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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 14 |
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This cheesecake is creamy and delicious its a family-favorite dessert.I like it cause its a recipe you can serve on any holiday.This cheesecake is usally served with coffee but i spiced it up with a hot cup of chai tea.This recipe came from eversave recipes. Ingredients:
3 regular pie crusts or 2 deep dish pie shells |
3 (8 ounce) packages cream cheese, softened |
2 cups pumpkin |
3 eggs |
1 cup pure maple syrup |
1 (14 ounce) can sweetened condensed milk |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 cup whipping cream |
1/2 cup chopped pecans (optional) |
Directions:
1. Preheat oven to 300*f degrees. In large mixing bowl, beat cream cheese fluffy.Gradually beat in sweetened condensed milk until smooth.Add pumpkin,eggs,1/4 cup maple syrup, cinnamon and nutmeg.Mix well.Pour into pie crusts.Bake for one hour 15 minutes or until edges spring back when lightly touched[center will be slightly soft].Cool.Chill 2-4 hours.While pies chill,make the maple pecan [or just maple] glaze in sauce pan.Combine remaining maple 1/2 ccup syrup and 1 cup whipping cream.Bring to a boil.Boil rapidly 15-20 minutes or until thickened[stirring occasionally].Add 1/2 cup chopped pecans to your glaze [ again optional].Drizzle pie slices with maple pecan glaze.This recipe makes 3 regular pies or 2 deep dish pies.
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