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    Maple Pumpkin Cheesecake


    Source of Recipe


    Aunt Saunny

    Makes 1 - 9 inch
    (12 servings).

    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)

    Directions
    1 Preheat oven to 325 degrees.
    2 Combine graham cracker crumbs, sugar and butter; press
    firmly on bottom of 9-inch springform pan.
    3 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.
    4 Bake 1 1/4 hours or until center appears nearly set
    when shaken. Cool 1 hour. Cover and chill at least 4 hours.
    5 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.
    6 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.
 

 

 

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