maple pumpkin cheesecake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• 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.