Pumpkin Cheesecake Pie

The "Pumpkin Cheesecake Pie Recipe" by can be found at Taste of Home.

Submitted by Cherryl Pergande

Taste of Home. "Pumpkin Cheesecake Pie Recipe." Taste of Home, https://www.tasteofhome.com/recipes/pumpkin-cheesecake-pie. Accessed 7 March 2018.

Maple Pumpkin Cheesecake

Ingredients:

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine
• 3 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (15 oz.) can solid-packed pumpkin
• 3 eggs
• 1 cup maple syrup, divided
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 cup whipping cream
• 1/2 cup chopped pecans

Directions:

1. In a small bowl, combine crumbs, sugar, and butter; press firmly on bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat cream cheese on medium speed until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup syrup, cinnamon, and nutmeg; mix well. 
3. Pour into springform pan. Bake at 300℉ for for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. 
4. In a saucepan combine cream and remaining syrup. Boil rapidly for 15-20 minutes or until thickened, stirring occasionally. Stir in pecans. Cool. Spoon over the cheesecake before serving.

Submitted by Karen Kunzler