Maple Pumpkin Cheesecake

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















Original recipe yield:1 - 9 inch cheesecake
PREP TIME
25 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 40 Min

INGREDIENTS

• 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 (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 (optional). 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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