Maple Pecan Pumpkin Cheesecake


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1-3/4 cups shortbread cookie crumbs
4 teaspoons butter, melted
1/2 cup chopped walnuts
3 pkgs. (8 oz. each) cream cheese
1-1/4 cups packed brown sugar
1 can (16 oz.) canned pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring


Directions

Mix crumbs and 4 tsp. melted butter, press into and up side 1-in of 9-inch springform. Sprinkle with pecans. Bake at 350ºF 6-8 minutes. Do not allow to brown. Cool. Beat cream cheese and brown sugar until creamy. Add pumpkin, eggs, milk, cornstarch and cinnamon and beat well. Pour into crust, bake at 350ºF for 55 minutes or until edges are set. Combine walnuts, 1/4 cup brown sugar, butter and maple flavoring and spread over top of cheesecake. Bake at 350ºF for 5-10 minutes or until bubbly.


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