October 2016

It’s pumpkin time! Can you stand it?

Folks are lining up for PSLs, and the seasonal flavor has found a home in just about every place you can find a cup of coffee. With so many gourd-based goodies available, home cooks have to step up their game or risk their creations being pushed aside. We hope the maple in this recipe magnifies the deliciousness of your next pumpkin masterpiece!

Maple Pumpkin Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter/margarine, melted
• 3 (8oz) pkgs cream cheese, softened
• 1 (14oz) can sweetened condensed milk
• 1 (15oz) can pumpkin
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt

Maple Pecan Glaze

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

Instructions

1. Preheat oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch spring-form pan.
3. In large bowl, beat cream cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
6. Bake 1 hour and 15 minutes or until center appears nearly set when shaken.
7. Cool 1 hour.
8. Cover and chill at least 4 hrs.
9. To serve, spoon some Maple Pecan Sauce over cheesecake.

Maple Pecan Glaze

1. In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil.
2. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.
3. Stir in chopped pecans.
4. Cover and chill until served.
5. Stir again before serving.