Maple Pumpkin Cheesecake

By jeenikeen

Ingredients

• 1/4 cup (50 mL) butter, melted
• 1 1/4 cups (300 mL) graham cracker crumbs
• 1/4 cup (50 mL) sugar
• 3 pkgs (250 g each) cream cheese, softened
• 1 can (300 mL) regular or low fat condensed milk
• 1/4 cup (50 mL) pure maple syrup
• 1 can (398 mL) pumpkin
• 3 eggs
• 1 1/2 tsp (7.5 mL) ground cinnamon
• 1 tsp (5 mL) ground nutmeg
• 1/2 tsp (2.5 mL) salt
• Maple Pecan Glaze
• 3/4 cup (175 mL) maple syrup
• 1 cup (250 mL) whipping cream
• 1/2 cup (25 mL) chopped pecans

Details

Servings 4
Adapted from eaglebrand.ca

Preparation

Step 1

1. Combine butter, crumbs and sugar. Press into 9” (23 cm) spring-form pan.

2. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add ¼ cup syrup and remaining ingredients. Pour into prepared pan.

3. Bake at 300°F (150°C) 1 hour and 15 minutes or until centre slightly jiggles when pan is lightly shaken. Cool thoroughly and chill 4 hours or overnight.

Maple Pecan Glaze :
4. In saucepan, combine remaining ¾ cup (175 mL) maple syrup and whipping cream, bring to a boil. Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add chopped pecans. [Makes 1¼ cups (300 mL)] Glaze chilled cheesecake.