Maple Pecan Cheesecake

By Dale Eisenbraun, Hill City, SD

A maple and pumpkin flavored Cheesecake with a maple and pecan glaze

Ingredients

Crust:
1 cup ginger snap crumbs
1/2 cup finely chopped pecans
5 Tbsp butter melted
Filling:
24 oz cream cheese
3 Lg eggs
15 oz pumpkin puree
14oz can sweetened condensed milk
3 Tbsp Crown Maple Syrup Dark Amber
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Topping:
1 cup heavy cream
2/3 cup chopped pecans
2/3 cup Crown Maple Syrup (Dark Amber)
Ice Cream:
1 cup reserved cheesecake batter
1 cup heavy cream
1 Tbsp Crown Maple Syrup (Dark Amber)

Preparation

Making the crust:
Mix together the ginger snap crumbs, finely chopped pecans and melted butter then press into an 8" spring form pan. Bake at 350 for 8 to ten minutes. Set aside.

Making the filling:
Blend eggs, pumpkin, condensed milk, maple syrup and spices, set aside. Mix the softened cream cheese in a stand mixer with paddle on low speed until smooth. Slowly add pumpkin mixture until creamy. Reserve 1 cup of the cream cheese mixture and pour the rest into a spring form pan on top of the crumb mixture and bake at 350 for 1 to 1 1/2 hours until the cheesecake is slightly firm but still has some jiggle in the middle. Allow to stand 15 minutes then loosen the sides with a knife before removing the ring and allowing to cool completely.

Making the topping:
Heat the cream, maple syrup and pecans over medium-high heat until boiling. Then, reduce heat and cook until thickened and allow to cool before spreading over the cooled cheesecake.

Making the ice cream:
Add 1 cup of cream and 1 Tbsp maple syrup (Dark Amber) to reserved cheesecake mixture and freeze in an ice cream maker according to the manufacturer's instructions. Serve alongside the cheesecake.

Get more great recipes at www.CrownMaple.com