Select Page

This delectable, delightful dessert is perfect for the holidays – and especially for National Pumpkin Cheesecake Day on November 21st.

Maple Pumpkin Cheesecake
Ingredients
  • Cheesecake:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup 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 (1 3/4 cups)
  • 3 eggs
  • 1/4 cup Pure Maple Syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Maple Pecan Glaze:
  • 1 cup (1/2 pint) whipping cream
  • 3/4 cup pure maple syrup
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 325°F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  2. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
  3. Pour over crust in prepared springform pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
  4. In medium saucepan, combine whipping cream and maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
  5. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.
Notes
*To use 13 x 9-inch baking pan, press crumb mixture firmly on bottom of pan. Proceed as above, except shorten bake time to 50-60 minutes or until center appears nearly set when shaken.

Pin It on Pinterest