|(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.
3/4 cup pure maple syrup.
1 1/2 tsp. cinnamon.
1 tsp. nutmeg.
Maple Walnut Glaze
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.