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Maple Pumpkin Cheesecake




Source of Recipe


Eagle Brand®


Recipe Introduction


For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Prep Time: approx. 25 Minutes.
Cook Time: approx. 1 Hour 15 Minutes.
Ready in: approx. 1 Hour 40 Minutes.
Makes 1 - 9 inch cheesecake (12 servings).


List of Ingredients




1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 (15 ounce) can pumpkin
3 eggs
1/4 cup 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

whipped cream (optional)
pecan halves (optional)

Recipe



Preheat oven to 325 degrees.

Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

Bake 1 1/4 hours 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. Garnish with whipped cream and pecans if desired. Pass remaining sauce. Store leftovers covered in refrigerator.

Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.