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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.
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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.

