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
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 (160ºC).
- 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
Recipe and photograph provided courtesy
of Eagle Family Foods, Inc.