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Maple Pumpkin Cheesecake

  • 9servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups graham cracker crumbs

  2. 1/4 cup granulated sugar

  3. 1/4 cup butter or margarine, melted

  4. 3 (8-ounce) packages cream cheese, softened

  5. 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)

  6. 1 (15-ounce) can pumpkin (2 cups)

  7. 3 large eggs

  8. 1/4 cup pure maple syrup

  9. 1 1/2 teaspoons ground cinnamon

  10. 1 teaspoon ground nutmeg

  11. 1/2 teaspoon salt

  12. Maple Pecan Glaze (recipe follows)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325ºF (160ºC).

  2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

  3. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

  4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

  5. Top with Maple Pecan Glaze*. Store leftovers covered in refrigerator.

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