Attn Star!: RE: Maple Pumpkin Cheesecake

Am I being dense my friend? I don't think I've ever seen a recipe that says to put it in either a 9" pan or a 9x13 pan. Does it turn out more like a bar in the 9x13? What about the difference in the thickness of the crust?
This sounds delicious and I'd like to make it over the holidays, but wouldn't mind knowing more about it first.

Pretty please?

John

Maple Pumpkin Cheesecake

1 1/4 cups Graham cracker crumbs
1/4 cup Sugar
1/4 cup butter, melted
Three 8 oz Packages cream cheese, softened
14 oz Can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
16 oz Can pumpkin
3 Eggs
1 cup Pure Maple Syrup
1 1/2 tsp. Ground cinnamon
1 tsp. Ground nutmeg
1/2 tsp. Salt
1 cup Whipping Cream
1/2 cup Chopped Pecans

Preheat oven to 300º. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch
springform pan or 13x9-inch baking pan.
In large mixing bowl, beat 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.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched
(center will be slightly soft).
Cool.
Chill.
Top with Maple Pecan Glaze.
Refrigerate leftovers.

Maple Pecan Glaze:
In saucepan, combine remaining 3/4 cup maple syrup and 1 cup whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or
until thickened; stir occasionally.
Add 1/2 cup chopped pecans.

OK, this looks great! I am wondering if it takes longer for the spring form pan than the 13x9 inch pan??
Thanks,
~Muril~

Hiya Star! Give Sydney a hug from me tomorrow will you? Make it a big one too. She's such a sweetheart.
We have to take a dessert to an anniversary party this coming weekend. I'll run this by Diana and see if she thinks it's something that her family will like. I'll make it in my 9x13 springform and if it goes over well, I'll make it for me later in a 9x9 springform(I love nice thick cheesecake). Or maybe I'll make it for myself in a 9" round springform for Halloween and decorate it to look like a pumpkin! It would look nice like that sitting on the Thanksgiving table too.

Thanks for clearing this up for me. I can hardly wait to sink my new choppers in some of this.

John

:-)

Let's see, what excuse can I successfully use for being so late getting to this post? Cleaning? Hobbling around with a broken leg? Spending all my online time watching panda bears? All of the above???? LOL

John, you won't regret making this cheesecake, it is awesome good! I've made it in a 9" springform pan a few times. We like our crust a little thick so I only have the crust about 3/4" up the sides. If you prefer a thinner crust, just press it further up the sides of the springform pan. Oh, and I do use the water bath method too!

TOH published a maple pumpkin cheesecake recipe awhile back. As I was making it, it dawned on me this was Star's cheesecake but with a different topping! I'll post the TOH recipe next ...

Let us know how it turns out for you!

Charli

Maple Pumpkin Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 egg, lightly beaten
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts

In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large mixing bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.

In a small bowl, combine the cornstarch and water until smooth.

In a small saucepan, melt the butter; add syrup and cornstarch mixture. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Source: TOH

If I only had a brain!!!! LOL

I meant to say in my post that I use Star's directions when I make this cheesecake in a 9 x 13 pan and the TOH directions when I use a springform pan.

Sorry!
Charli

Good Mornin' Star!
Sorry, no I didn't get a chance to make this yummy sounding dessert. I called my niece who was throwing the party for her parents and she told me that her parents and her family didn't care for cheesecake, so it looks like I'll have to hold off until Thanksgiving. Diana of course won't eat cheesecake, so I don't dare make one for just me to eat or my Santa suit will be a little too snug this year. :-)

John