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.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 637 Calories

Ingredients

• 1 teaspoon ground nutmeg
• 3 (8 ounce) packages cream cheese, softened
• 3 large eggs
• 1 cup whipping cream
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 0.5 teaspoon salt
• 0.5 cup chopped pecans
• 1.5 teaspoons ground cinnamon
• 1.25 cups graham cracker crumbs
• 0.25 cup pure maple syrup
• 0.25 cup butter or margarine, melted
• 0.75 cup pure maple syrup
• 0.25 cup sugar

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

Step 3

Combine graham cracker crumbs, sugar, and butter; press firmly on the bottom of a 9-inch springform pan.

Step 4

In a 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.

Step 5

In a medium 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. Stir before serving.

Step 6

To serve, spoon Maple Pecan Glaze over cheesecake.