Maple Dessert Recipes

Maple Pumpkin Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
3 eggs
1/4 cup maply syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Combine crumbs, sugar, and butter in small bowl; press firmly on bottom of 9-inch springform pan; set aside.Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and mix until smooth, about 2 minutes. Stop and scrape bowl. Turn to Speed 6 and gradually pour in condensed milk and beat until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Gradually turn to Speed 4 and beat until well combined, about 1 minute. Transfer to prepared pan. Bake at 325° for 1 1/4 hours or until center appears nearly set when shaken. Cool on wire rack 1 hour. Cover and chill at least 4 hours.To serve, spoon Maple Pecan Glaze over cheesecake. Garnish with whipped cream and pecans, if desired. Pass remaining sauce. Store leftovers covered in refrigerator.MAPLE PECAN GLAZE:
3/4 cup maple syrup
1 cup whipping cream
1/2 cup chopped pecans
To prepare Maple Pecan Glaze, combine maple syrup and whipping cream in medium saucepan. Bring to boil. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in chopped pecans. Cool completely. Yield: 12 servings.