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Maple Pecan Pumpkin Cheesecake
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- #58052
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 3/4 cup pecan shortbread cookie crumbs
4 tablespoons melted butter
1/2 cup chopped pecans
1 package (24 ounce size) cream cheese
1 1/4 cup firmly packed brown sugar
1 can (16 ounce size) solid pack pumpkin
2 large eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon maple flavoring
TOPPING
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
2 tablespoons butter
1/4 teaspoon maple flavoring
directions
Preheat oven to 350 degrees F.
Combine cookie crumbs and melted butter. Press on bottom of 9 inch springform pan and up side of pan 1 inch. Sprinkle with 1/2 c pecans. Bake in preheated oven 6-8 minutes. Do not let brown. Remove and cool.
Beat cream cheese and brown sugar till creamy. Add next 6 ingredients. Pour over crust, bake for 55 minutes or till edges are set. Remove from oven.
Combine topping ingredients. Sprinkle over top of cheesecake. Return to oven for 8-10 minutes or until bubbly. Refrigerate overnight.
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Nutritional data has not been calculated yet.
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