Maple Pecan Pumpkin Cheesecake | Recipes

Maple Pecan Pumpkin Cheesecake

(12) Ratings:
Prep Time:
Makes:8-10 portions

Take the rich pumpkin taste of the fall season, add sweet maple and top if off with a nutty maple pecan glaze. Now that’s magic! It’s the best of autumn in every scrumptious bite.


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 Regular or Low Fat Eagle Brand®
¼ 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

¾ cup 175 mL maple syrup
1 cup 250 mL whipping cream
½ cup 25 mL chopped pecans


  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.
  4. Maple Pecan Glaze :

  5. 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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