I hope everyone had a wonderful Thanksgiving. We had two very delicious dinner celebrations with old friends and new friends. Thank you to Kelly & Chris and Jeannine & Monte for sharing your homes and bringing us all together. We have much to be thankful for this year.
I miss being with my family during the holidays, and I also miss Chelsea’s Miskell’s delicious cooking, so I am very grateful to have her awesome recipe for the best pumpkin cheesecake I’ve ever tasted! Everything Chelsea brings to a family party tastes divine, so I always appreciate when she shares the recipe. Last year I made the cheesecake myself since I was far away from my family for the holiday parties. I varied from the original recipe a little bit on the spices, and I changed the glaze a little bit when I didn’t have quite enough maple syrup on hand. We found that we really liked the added toffee flavor that comes from adding the brown sugar to the glaze. So I am sharing this recipe with you which includes our family’s adaptation. It is also requested at our Christmas gatherings, or pretty much any time of the year. Chelsea used to own a restaurant in Portland, Oregon, and she had many fans of her wonderful creations. She is a wonderful person and she is going to be an outstanding doctor when she is done with her studies. We are very lucky to have her in our family.
Pumpkin Cheesecake with Toffee Raisin Glaze
1 1/4 cup crushed graham crackers
1/4 cup sugar
1/4 cup melted butter
Combine ingredients well and press onto bottom of a 9 inch springform pan, set aside.
3- 8 oz packages cream cheese, softened
1-14 oz can sweetened condensed milk
1-15oz can solid-packed pumpkin
3 slightly beaten eggs
1/4 cup maple syrup (must be real maple syrup, not artificially flavored)
2 tsp cinnamon
In a large bowl beat cream cheese and sweetened condensed milk until smooth. Beat in pumpkin. Add eggs and blend well. Add maple syrup and cinnamon. Blend well and then pour over crust. Place on a baking sheet. Bake at 325 degrees for about 70 minutes, or until center is nearly set. Cool on a wire rack for 10 minutes, and run blade around edges to free from pan. Cool one hour honger.
4 tsp cornstartch
2 Tbsp water
3 Tbsp butter
1/3 cup maple syrup
1/4 cup brown sugar
1/2 cup raisins
In a small bowl combine the cornstarch and water until smooth. In a small saucepan bring cornstarch mixture, butter, brown sugar, and maple syrup to a boil. Cook for about 1 minute, until thickened. Remove from heat and add raisins. Let cool to lukewarm temperture. Spoon over cheesecake and chill several hours or overnight.