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 Sun Maid products.   My hunch is that the Sun-Maid folks “adapted” the older Comstock recipe, changing the glaze by cutting out the cream, using walnuts instead of pecans and, of course,  adding raisins.  Neither source gave credit for the original source of its version.    
The first version below, based upon Comstock's recipe, uses ¼ cup maple syrup in the cheesecake and ¾ cup in the glaze; while the Sun Maid, which appears second,  uses ¾ in the cheesecake and ¼ cup in the glaze.  The Comstock uses whipping cream in the glaze, the Sun Maid uses cornstarch as well as the raising and walnuts.

Maple Pumpkin Cheesecake  

For crust:
1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter, melted
For filling:
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
3 eggs
¼ cup maple syrup
1 ½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
For glaze:
¾ cup pure maple syrup
1 cup (½  pint) whipping cream
½ cup chopped pecans

Preheat oven to 300°F (149°C.)
Combine graham-cracker crumbs, sugar and melted butter. Press firmly on bottom of 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 prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft).  Cool.  Chill two to four hours.  Make glaze so that it can come to room temperature prior to serving atop cheesecake.
Prior to serving, drizzle with glaze.  Refrigerate leftovers.
Maple-Pecan Glaze:
In saucepan combine
¾ cup maple syrup and 1 cup (½  pint) whipping cream .  Boil rapidly 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 ¼ cups graham cracker crumbs
¼  cup sugar
¼  cup butter 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
3 eggs
¾  cup pure maple syrup
1 ½  teaspoon ground nutmeg
Maple-walnut glaze-Recipe Follows

Heat oven to 300°F. (149°C.) Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed 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 tablespoons water and 4 teaspoons cornstarch. In small saucepan, melt 2 tablespoons butter or margarine. Add remaining ½  cup maple syrup and cornstarch mixture; cool and stir until slightly thickened. Add ½  cup chopped Diamond Walnuts and ½  cup Sun-Maid Raisins. Cool slightly. Spoon over cheesecake.
Makes one 9-inch cheesecake.

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