Thanksgiving is right around the corner. A time to give thanks for what we have and what we don’t have. Life has become exceedingly complicated. I desire to go back to a time when life was slower, a time when work involved harvesting the land, growing crops, raising animals. If I had my druthers I’d be living in a cabin in the woods. A secret place where only the forest animals knew my name. My husband and I would only grow and consume what we need to live on. Life would be about working to live, instead of living to work.
In this world everyone craves bigger and better. I must admit, I am a consumer and I do like to shop, but wouldn’t it be easier to only have what one needs to survive? A roof over your head, dinner on the table after a day of work, a warm bed to sleep in and sharing your life with the one you love. Sounds like a fine life to me! A life less complicated but filled with only the things you need. Here is a recipe for my favorite Maple Pumpkin Cheesecake I often bake for Thanksgiving Dinner.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
- 1 (15 ounce) can pumpkin
- 3 eggs
- 1/4 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Maple Pecan Glaze:
- 1 cup whipping cream
- 3/4 cup pure maple syrup
- 1/2 cup chopped pecans
- whipped cream (optional)
- pecan halves (optional)
- Preheat oven to 325 degrees.
- Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
- Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
- To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator.
- Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.