Maple Pumpkin Cheesecake

By deanarrca

Ingredients

• Maple Walnut Raisin Glaze:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter
• 24 ounces cream cheese, ( 3 8-oz. pkgs.)
• 14 ounces sweetened condensed milk, NOT Evaporated
• 16 ounces canned pumpkin
• 3 eggs
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons water
• 4 teaspoons cornstarch
• 2 tablespoons butter
• 1/2 cup maple syrup
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Details

Servings 16

Preparation

Step 1

1. Heat oven to 300 degrees. Combine crumbs and butter; press firmly on bottom of 9-inch spring-form pan.
2. With mixer beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin. eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
3. Bake 1 hour and 15 minutes or until edge springs back when lightly touched. (Center will be soft). Cool. Chill.
4. Maple Walnut Raisin Glaze: Combinbe 2 tablespoons water and 4 teaspoons cornstarch. In a small saucepan, melt 2 tablespoons butter. Add remaining 1/2 cup maple syrup and cornstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped walnuts and 1/2 cup raisins. Cool Slightly. Spoon over cheesecake.