Ingredients
- 3 eggs
- 475 gr pumpkin
- 400 ml sweetened condensed milk
- 325 gr pure maple syrup
- 240 ml whipping cream
- 130 gr graham cracker crumbs
- 120 gr pkgs
- 65 gr pecans (chopped)
- 55 gr butter
- 50 gr sugar
- 4 gr cinnamon (ground)
- 2 gr nutmeg (ground)
- 1 gr salt
* Reduce maple syrup to quarter cup if not making the Maple Pecan Glaze.
Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto the bottom of a 23 cm springform pan. In a large mixing bowl, beat cheese until fluffly. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, quarter cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze. Refrigerate leftovers.
Glaze: In saucepan, combine remaining 0.75 cup of maple syrup and whipping cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until thickened. Stir occasionally. Add half cup chopped pecans. Cool; pour over chilled cheese cake just before serving.
