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


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  • 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


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.


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