Pumpkin Cheesecake With Maple Glaze

A classic cheesecake is easily dressed up for the party season with the addition of pumpkin and a dramatic maple glaze studded with raisins and nuts.

For the best texture, be sure all the ingredients are at room temperature. This is especially important for the cream cheese to whip into a creamy texture. Run a blunt knife around the edge of the cake after baking in order to reduce the chance of cracks appearing on the top.

Maple Pumpkin Cheesecake

11⁄4 cups graham cracker crumbs
1⁄4 cup sugar
1⁄4 cup melted butter or margarine
3 8-oz. packages softened cream cheese
1 14-oz. can sweetened condensed milk
1 16-oz. can pumpkin
3 eggs
1⁄4 cup maple syrup
11⁄2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Heat oven to 300° F. Combine crumbs, sugar and butter. Press firmly on bottom of 9-inch pan. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 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 and chill.

Raisin Nut Glaze

2 tablespoons water
4 teaspoons cornstarch
2 tablespoons melted butter or margarine
1⁄2 cup pure maple syrup
1⁄2 cup chopped nuts
1⁄2 cup Sun-Maid Natural Raisins

Combine water and cornstarch. In small saucepan, melt butter. Add maple syrup and cornstarch mixture; cool and stir until slightly thickened. Add chopped nuts and raisins. Spoon over chilled cheesecake.