maple pumplin cheesecake

Delicious family-favorite dessert.

Ingredients
3 regular pie crusts or 2 deep-dish pie crusts
3 8 oz packages of cream cheese, softened
2 cups (1 8oz can) pumpkin
3 eggs
1 cup pure maple syrup
1 14 oz can sweetened condensed milk
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup (1/2 pint) whipping cream
1/2 cup chopped pecans

Directions
Preheat oven to 300F degrees. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon and nutmeg. Mix well. Pour into pie crusts. Bake 1 hour 15 minutes or until edges spring back when lightly touched (center will be slightly soft). Cool. Chill 2-4 hours. While pies chill, make the maple pecan glaze in saucepan. Combine remaining 1/2 cup of maple syrup and 1 cup whipping cream. Bring to a boil. Boil rapidly 15-20 minutes or until thickened-stirring occasionally. Add 1/2 cup chopped pecans. Drizzle pie slices with maple pecan glaze. Refrigerate leftovers. Prep time: 10 minutes. Bake time: 75 minutes. Chill time: 2 hours. Makes 3 regular pies or 2 deep dish pies.

Prep Time: 10 Min
Cook Time: 1 Hr 15 Min
Total Time: 1 Hr 25 Min