For something a little bit different and
a whole lot delicious, make this autumn pumpkin cheesecake instead
of pumpkin pie for your Thanksgiving feast.
Maple Pumpkin
Cheesecake
- 1 1/4 cups graham cracker
crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT
evaporated milk)
1 (15-ounce) 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
Maple Pecan Glaze (recipe follows)
- Preheat oven to 325ºF.
- 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 EAGLE BRAND® 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.
- Top with Maple Pecan Glaze*.
Store leftovers covered in refrigerator.
Makes one (9-inch) cheesecake.
Maple Pecan Glaze: In medium-sized saucepan, combine
3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream;
bring to a boil. Boil rapidly 15 to 20 minutes or until thickened;
stir occasionally. Add 1/2 cup chopped pecans. Cover and chill
until served. Stir before serving.
Recipe and photograph provided
courtesy of Eagle Family Foods, Inc..
