- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1 (15 ounce) can pumpkin
- 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:
- 1 cup whipping cream
- 3/4 cup pure maple syrup
- 1/2 cup chopped pecans
- Preheat oven to 325 degrees.
- Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. 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 and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
- To serve, spoon some Maple Pecan Sauce over cheesecake.
- Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.
04/05/2017
recipepes.com
Maple Pumpkin Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
