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Maple Pecan Pumpkin Cheesecake

Move beyond plain old cheesecake! The sweetness of maple, the richness of pumpkin and the crunch of pecans make this decadent dessert an autumn staple. From crust to cheesecake to topping, the flavors complement each other through to every last bite. (And a secret: it's a great source of vitamin A.)

Recipe by Canned Food Alliance
Servings
16
Tags
vegetarian, dessert, thanksgiving

Ingredients

  • 13 pecan shortbread cookies, crumbled (about 1 3/4 cups)
  • 2 tablespoons butter, melted
  • 1/2 cup chopped canned pecans
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (16 ounces) solid pack pumpkin
  • 2 eggs
  • 2/3 cup canned fat-free evaporated milk
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons maple flavoring
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped canned pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon maple flavoring

Preparation

  1. Heat oven to 350º F.
  2. Mix the cookie crumbs and butter until uniformly moistened.
  3. Press onto the bottom and 1-inch up the sides of a 9 or 10-inch springform pan; sprinkle with pecans.
  4. Bake for 6 to 8 minutes.
  5. Do not allow to brown.
  6. Remove from oven; cool.
  7. Beat the cream cheese and brown sugar until creamy in a large bowl of an electric mixer at medium speed.
  8. Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended.
  9. Pour into the prepared crust.
  10. Bake in the oven for 55 minutes or until the edge is set.
  11. Combine pecans, brown sugar, butter and maple flavoring.
  12. Sprinkle over the surface of cheesecake.
  13. Return the cheesecake to 350º F oven for 10 minutes or until topping is bubbly.
  14. Cool on wire rack.
  15. Chill several hours or overnight.