Recently, found these two, nearly identical, recipes in totally different spots– one in a recipe booklet touting Comstock products; the other on a website for SunMaid products. My hunch isthat the Sun-Maid folks adapted the older Comstock recipe, changing theglaze by cutting out the cream, using walnuts instead of pecans and, ofcourse, adding raisins. Neithersource gave credit for the original source of its version.
The first version below, based upon Comstock’s recipe, uses ¼ cup maplesyrup in the cheesecake and ¾ cup in the glaze; while the Sun Maid, whichappears second, uses ¾ in the cheesecake and ¼ cup in the glaze. The Comstock uses whipping cream in the glaze, the Sun Maiduses cornstarch as well as the raising and walnuts.
Maple Pumpkin Cheesecake
1 ¼ cupsgraham cracker crumbs
¼ cup sugar
¼ cup butter,melted
3 (8 oz.) packages cream cheese
1 can (14 oz.) sweetened condensed milk
1 can (15 oz.) pumpkin, not pumpkin pie filling,
or 2 cups fresh pumpkin purée
¼ cup maplesyrup
1 ½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ cup puremaple syrup
1 cup (½ pint) whipping cream
½ cup choppedpecans
Preheat oven to 300°F (149°C.)
Combine graham-cracker crumbs, sugar and melted butter. Press firmly on bottomof a 9-springform pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin purée, eggs, ¼ cup maple syrup, cinnamon and nutmeg. Mix well. Pour into preparedpan.
Bake 1 hour and 15 minutes or until edge springsback when lightly touched (center will be slightly soft). Cool. Chill two to fourhours. Make glaze so that it can come to room temperature prior to servingatop cheesecake.
Prior to serving, drizzle with glaze. Refrigerateleftovers.
In saucepan combine ¾ cupmaple syrup and 1 cup (½ pint) whipping cream . Boilrapidly 15 to 20 minutes or until thickened; stir occasionally. Add ½ cup chopped pecans. Serve at room temperature over cool cheesecake.
Maple Pumpkin Cheesecake
1 ¼cups graham cracker crumbs
¼ cupbutter or margarine, melted
3 (8-onz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-oz.) can pumpkin
¾ cuppure maple syrup
1 ½ teaspoon ground nutmeg
Maple-walnut glaze-Recipe Follows
Heat oven to 300°F. (149°C.) Combine crumbs, sugar andbutter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy; gradually beat in sweetenedcondensed milk until smooth. Add pumpkin, eggs, ¼ 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.
Maple Walnut Raisin Glaze: Combine 2 tablespoonswater and 4 teaspoons cornstarch. In small saucepan, melt 2 tablespoons butteror margarine. Add remaining ½ cup maple syrupand cornstarch mixture; cool and stir until slightly thickened. Add ½ cup chopped Diamond Walnutsand ½ cup Sun-Maid Raisins. Cool slightly. Spoon over cheesecake.
Makes one 9-inch cheesecake.
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