• Preparation Time 25 minutes plus baking and chilling time
  • Makes 8-10 portions
  • Maple Pecan Pumpkin Cheesecake
    Maple Pecan Pumpkin Cheesecake

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Set.
Make.

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Ingredients

  • 1/4 cup butter, melted
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 3 pkgs cream cheese, softened
  • 1 can Regular or Low Fat Eagle Brand®
  • 1/4 cup pure maple syrup
  • 1 can pumpkin
  • 3 eggs
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • Maple Pecan Glaze
  • 3/4 cup maple syrup
  • 1 cup whipping cream
  • 1/2 cup chopped pecans

Serving Size: 8-10 portions

1/4 cup
50 mL
butter, melted

Unit conversion :
62.5 ml
12 tsp
4 tbsp
1 1/4 cups
300 mL
graham cracker crumbs

Unit conversion :
312.5 ml
60 tsp
20 tbsp
1/4 cup
50 mL
sugar

Unit conversion :
62.5 ml
12 tsp
4 tbsp
3 pkgs
250 g each
cream cheese, softened

Unit conversion :
none

Unit conversion :
none
1/4 cup
50 mL
pure maple syrup

Unit conversion :
62.5 ml
12 tsp
4 tbsp
1 can
398 mL
pumpkin

Unit conversion :
none
3
3
eggs

1 1/2 tsp
7.5 mL
ground cinnamon

Unit conversion :
7.5 ml
1 tsp
5 mL
ground nutmeg

Unit conversion :
5 ml
1/2 tsp
2.5 mL
salt

Unit conversion :
2.5 ml
Maple Pecan Glaze

Unit conversion :
none
3/4 cup
175 mL
maple syrup

Unit conversion :
187.5 ml
36 tsp
12 tbsp
1 cup
250 mL
whipping cream

Unit conversion :
250 ml
48 tsp
16 tbsp
1/2 cup
25 mL
chopped pecans

Unit conversion :
125 ml
24 tsp
8 tbsp
Next

Directions

Serving Size: 8-10 portions

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

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.

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 :

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.

Finish

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