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Take this Yummy Cheesecake when You Visit this Holiday Season

by Linda Warner

If you like to take a little something with you when you go visiting during the holidays, give this wonderful, seasonal cheesecake a try. We predict it will quickly become a fan favorite. This recipe comes to us from The Old Tavern at Grafton Inn, located in the heart of Grafton VT.   It is one of the oldest operating inns in America, offering historic charm as well as all modern amenities.

Pumpkin Maple Pecan Cheesecake

1 1/3 cup graham cracker crumbs
¼ cup sugar
5 tbl melted butter
24 oz cream cheese at room temp
3 each lrg eggs
15 oz pumpkin puree, pure
14 oz sweetened condensed milk
3 tbl maple syrup (b or even c grade for more flavor)
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp fine sea salt

*preheat oven to 325.  Mix the graham cracker crumbs, sugar and melted butter in a large bowl until well mixed.  Press into the bottom of a spring form pan.  In a mixer with a paddle attachment, mix the cream cheese until light and fluffy, approximately five minutes.  Turn the mixer to low speed and add the eggs one at a time until they are completely incorporated.  Add the pumpkin, condensed milk and maple syrup and mix on medium speed till fully mixed.  Finally, add the salt and spices and continue to mix on medium speed for at least five minutes.  The longer you mix the filling the lighter the final cake will be.  Pour the filling over the graham crust and gently knock the bubbles out of the cake by tapping it against the counter.  Bake for one hour and fifteen minutes or until the cake is just set and wiggles slightly in the center.  Turn your oven off and place a dry kitchen towel in the oven door to leave it open slightly and allow the cake to rest in the warm oven for at least one hour.  After the hour, remove cake from oven and  chill for at least four hours before removing from spring form pan.

For the glaze:
1 cup heavy cream
2/3 cup Vermont maple syrup (again either grade b or c)
¾ cup chopped pecans

In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before pouring over completely cooled cheesecake.

For a winter Vermont getaway that is perfect for every member of the family, check out  The Grafton Inn. You’ll find activities to meet all your wishes (ski, snowshoe, shopping, sightseeing, dining on wonderful meals at the inn’s restaurants, and more.)

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