Maple Pumpkin Cheesecake
Description
This pumpkin cheesecake recipe uses a graham cracker crust, canned pumpkin, maple syrup, cinnamon, nutmeg, sweetened condensed milk, and cream cheese.
Ingredients
•
1 1/4 cups graham cracker crumbs
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1/4 cup sugar
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1/4 cup butter or margarine, melted
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3 (8 ounce) packages cream cheese, softened
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1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
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1 (15 ounce) can pumpkin
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3 large eggs
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1/4 cup pure maple syrup
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 cup whipping cream
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3/4 cup pure maple syrup
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1/2 cup chopped pecans
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened; press firmly into the bottom of a 9-inch springform pan.
3
Beat cream cheese in a large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt; mix well. Pour into crust.
4
Bake in the preheated oven until center appears nearly set when shaken, 1 hour and 15 minutes. Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
5
Combine heavy cream and 3/4 cup maple syrup in a medium saucepan; bring to a full boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in chopped pecans. Cover and chill. Stir before serving.
6
Spoon maple pecan glaze over cheesecake.