Maple Pecan Pumpkin Cheesecake

Name: Maple Pecan Pumpkin Cheesecake
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 8
Ingredients: 1/4 cup (50 mL) butter, melted; 1 1/4 cups (300 mL) graham cracker crumbs; 1/4 cup (50 mL) sugar; 3 pkgs (250 g each) cream cheese, softened; 1 can (300 mL) Original or Low Fat Eagle Brand® Low Fat Sweetened Condensed Milk; 1/4 cup (50 mL) pure maple syrup; 1 can (398 mL) pumpkin; 3 eggs; 1 1/2 tsp (7.5 mL) ground cinnamon; 1 tsp (5 mL) ground nutmeg; 1/2 tsp (2.5 mL) salt; Maple Pecan Glaze:; 3/4 cup (175 mL) maple syrup; 1 cup (250 mL) whipping cream; 1/2 cup (25 mL) chopped pecans

Prep Time 25 mins

Cook Time 1 hr 15 mins

Serves 8

Difficulty N/A

Ingredients

1/4 cup (50 mL) butter, melted
1 1/4 cups (300 mL) graham cracker crumbs
1/4 cup (50 mL) sugar
3 pkgs (250 g each) cream cheese, softened
1 can (300 mL) Original or Low Fat Eagle Brand^®
1/4 cup (50 mL) pure maple syrup
1 can (398 mL) pumpkin
3 eggs
1 1/2 tsp (7.5 mL) ground cinnamon
1 tsp (5 mL) ground nutmeg
1/2 tsp (2.5 mL) salt
Maple Pecan Glaze:
3/4 cup (175 mL) maple syrup
1 cup (250 mL) whipping cream
1/2 cup (25 mL) chopped pecans

Low Fat Sweetened Condensed Milk

Directions

Step 1:

Combine butter, crumbs and sugar. Press into 9” (23 cm) spring-form pan.

Step 2:

In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add 1/4 cup syrup and remaining ingredients. Pour into prepared pan.

Step 3:

Bake at 300°F (150°C) 1 hour and 15 minutes or until centre slightly jiggles when pan is lightly shaken. Cool thoroughly and chill 4 hours or overnight.

Maple Pecan Glaze:

Step 4:

In saucepan, combine remaining 3/4 cup (175 mL) maple syrup and whipping cream, bring to a boil. Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add chopped pecans. [Makes 1 1/4 cups (300 mL)] Glaze chilled cheesecake.