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
Recipe Instructions
Step 1
Preheat oven to 325 degrees.
Step 2
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
Step 3
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.
Step 4
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 5
To serve, spoon some Maple Pecan Sauce over cheesecake.
Step 6
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.
Ingredients
½ teaspoon salt
½ cup chopped pecans
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 (8 ounce) packages cream cheese, softened
3 large eggs
1 ¼ cups graham cracker crumbs
1 cup whipping cream
¼ cup butter or margarine, melted
1 (15 ounce) can pumpkin
¼ cup sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
