MILWAUKEE -- In this week's Dining with Duria, Angelica shares some Thanksgiving desserts.
Maple Pumpkin Cheesecake
Submitted by: Lindsay B.
Courtesy: Eagle Brand http://www.eaglebrand.com/recipe-detail/maplepumpkincheesecake-3981
- 1 ¼ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can pumpkin
- 3 large eggs
- ¼ cup pure maple syrup
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
For maple pecan glaze:
- 1 cup whipping cream
- ¾ cup pure maple syrup
- ½ cup chopped pecans
- Preheat oven to 325 degrees.
- Combine graham cracker crumbs, sugar and butter. Press firmly on bottom of 9-inch springform pan. NOTE: You can also do 2 (6 inch) pans.
- In a large bowl or standing mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt. Mix well. Pour into prepared pan.
- Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cook 1 hour. Cover and chill at least 4 hours.
- To serve, spoon some maple pecan glaze over cheesecake.
- To make maple pecan glaze: In medium-sized saucepan, combine whipping cream and maple syrup. Bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened, stirring occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.
2-Ingredient Pumpkin Muffins
Submitted by: Tina G.
- 1 (15 oz) can of pumpkin
- Box of cake mix (can use yellow cake, spice cake, devils food)
- Mix the cake mix and pumpkin. NOTHING ELSE. No oil, eggs or water!
- Pour into muffin tins and bake for 20-25 minutes at 350 degrees.
- Serve plain or with your favorite frosting.