Thanksgiving in July.

I've recently become a huge fan of pumpkin. Last Thanksgiving my mom showed me a recipe for Maple Pumpkin Cheesecake and I knew it was going to be a real crowd pleaser! At first I thought the pumpkin might be a bit over powering, but it paired perfectly with the maple syrup. Not only was the cheesecake absolutely delicious, but it was so beautiful that we all felt guilty cutting into it!



(This was the cheesecake before the Maple Walnut Glaze.)



(After pouring on the glaze!)

 
Maple Pumpkin Cheesecake

1 1/4 cups Graham Cracker Crumbs.
1/4 cup sugar.
1/4 cup butter, melted.
3 (8 oz.) packages cream cheese, softened.
1 (14 oz.) can Sweetened Condensed Milk.
1 (16 oz.) can pumpkin.
3 eggs.
3/4 cup pure maple syrup.
1 1/2 tsp. cinnamon.
1 tsp. nutmeg.
  Maple Walnut Glaze
       (recipe follows)

1. Heat oven to 300 degrees. Combine crumbs, sugar, and butter; press firmly on bottom of 9-inch springform pan.

2. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condesed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, and nutmeg; mix well. pour into prepared pan.

3. Bake 1 hour and 15 minutes or until edge springs back when lightly touched. Cool and chill.

MAPLE WALNUT GLAZE:Combine 2 tablespoons water and 4 teaspoons cornstarch. In small sauce pan, melt 2 tablespoons butter. Add remaining 1/2 cup maple syrup and corstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped walnuts. Cool slightly. Spoon over cheesecake.