Maple Pumpkin Cheesecake recipe

1 servings

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

3 eggs

1/4 cup maple syrup

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

Maple Pecan Glaze:

1 cup whipping cream

3/4 cup pure maple syrup

1/2 cup chopped pecans

whipped cream (optional)

pecan halves (optional)

Preheat oven to 325 degrees.

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

With mixer, beat cream cheese until fluffy.

Gradually beat in EAGLE BRAND® until smooth.

Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well.

Pour into prepared pan.

Bake 1 1/4 hours or until center appears nearly set when shaken.

Cool 1 hour.

Cover and chill at least 4 hours.

To serve, spoon some Maple Pecan Sauce over cheesecake.

Garnish with whipped cream and pecans (optional).

Pass remaining sauce.

Store leftovers covered in refrigerator.

Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a 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.