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Maple Pecan Pumpkin Cheesecake

  • Makes: 8-10 portions  
  • Preparation Time: 25 minutes plus baking and chilling time 

Ingredients

1/4 cup50 ml butter, melted

1 1/4 cups300 ml graham cracker crumbs

1/4 cup50 ml sugar

3 pkgs250 g each cream cheese, softened

1 can300 ml Regular or Low Fat Eagle Brand®

1/4 cup50 ml pure maple syrup

1 can398 ml pumpkin

3 eggs

1 1/2 tsp7.5 ml ground cinnamon

1 tsp5 ml ground nutmeg

1/2 tsp2.5 ml salt

Maple Pecan Glaze

3/4 cup175 ml maple syrup

1 cup250 ml whipping cream

1/2 cup25 ml chopped pecans

Directions

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

  2 In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add ¼ cup syrup and remaining ingredients. Pour into prepared pan.

  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 :

  4 In saucepan, combine remaining ¾ cup (175 mL) maple syrup and whipping cream, bring to a boil. Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add chopped pecans. [Makes 1¼ cups (300 mL)] Glaze chilled cheesecake.

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