(NAPSA)—Aclassic cheesecake is easily dressed up for the party season with the addition of pump- kin and a dramatic maple glaze studded with raisins and nuts. As elegant as it looks, this cheese- cake is easy to make andis best when made a day ahead. 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 Adding a touch of seasonal sweetness to a classic cheesecake will make friends and family order to reduce the chance of cracks appearing on the top, suggest the experts at the Sun-Maid Growers of California test kitchen. With the cheesecake made the Heat oven to 300 F. Combine crumbs, sugar and butter. left is to whip up the glaze just before the party begins. If you inch springform pan. With mixer, beat cream to a party (and what hostess wouldn’t be delighted by such a marvelous dessert?), carry the chilled cake in the springform pan and glaze separately. Upon beat in sweetened condensed on top of the cheesecake. For more decadent dessert ideas, visit www.sunmaid.com. lightly touched (center will be day before the big event, all that’s plan to travel with this dessert arrival, simply remove the outer ring of the pan and pourthe glaze Maple Pumpkin Cheesecake 1% cups graham cracker crumbs “4 cup sugar “4 cup melted butter or margarine 3 8-0z. packages softened cream cheese 1 14-0z. can sweetened condensed milk 1 16-0z. can pumpkin 3 eggs % cup maple syrup 1% teaspoons ground cinnamon 1 teaspoon ground nutmeg smile. Press firmly on bottom of 9- cheese until fluffy; gradually milk until smooth. Add pump- kin, eggs, maple syrup, cinnamon and nutmeg; mix well. Pour into prepared pan. Bake 1 hour and 15 minutesor until edge springs back when slightly soft). Cool and chill. Raisin Nut Glaze 2 tablespoons water 4 teaspoons cornstarch 2 tablespoons melted butter or margarine % Cup pure maple syrup % cup chopped nuts % 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 overchilled cheesecake.
