Maple Pumpkin Cheesecake

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Yield: 8 to 10 servings
Prep Time: 25 Minutes
Cook Time: 15 Minutes

Nutrition Amount per Serving:
Calories 647,Total Fat Grams41.1,Calories From Fat 370,Saturated Fat Grams 22.9,Saturated Fat Grams Pct DailyValue 114,CholesterolMilligrams 166,SodiumMilligrams 513,Sodium Milligrams Pct Daily Value 21,Total Carbohydrates Grams 45.2,Total Carbohydrates Grams Pct Daily Value 15,Dietary Fiber Grams 2,Dietary Fiber Grams Pct Daily Value 8,Sugars Grams 36.1,Protein Grams 9.2,Protein Grams Pct Daily Value 18,Vitamin A Pct Daily Value 183,Calcium Pct Daily Value 13,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 3,Folate Pct Daily Value 14,Magnesium Pct Daily Value 10,

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  • 8

Ingredients

  • MAPLE PECAN GLAZE:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (15 oz.) can pumpkin (2 cups)
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup pure maple syrup
  • 1 cup (1/2 pint) heavy cream
  • 1/2 cup chopped pecans

Preparation

Step 1

HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.

BEAT cream cheese until fluffy in large bowl. 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 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.

MAPLE PECAN GLAZE

COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving.

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