Maple Pumpkin Cheesecake

  • Servings: servings
  • Serving Size: 8 to 10
  • Nutrition: See Below
  • Prep Time: 25 Minutes
  • Cook Time: 75 Minutes

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (15 oz.) can pumpkin (2 cups)
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • MAPLE PECAN GLAZE
  • 3/4 cup pure maple syrup
  • 1 cup (1/2 pint) heavy cream
  • 1/2 cup chopped pecans

Instructions

  • HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
  • BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
  • MAPLE PECAN GLAZE
  • COMBINE syrup and cream in 2 or 3-quart saucepan. Bring to a boil over medium heat. Boil rapidly, 10 to 15 minutes or until slightly thickened, stirring occasionally. Reduce heat to low. Simmer an additional 5 to 10 minutes, stirring constantly, until thickened. Add pecans. Cover and chill until ready to serve. Stir before serving.
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