Maple Pumpkin Cheesecake Recipe: A Delicious Fall Dessert

Ingredients

• 1.25 cups graham cracker crumbs
• 0.25 cup sugar
• 0.25 cup butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 (15 ounce) can pumpkin
• 3 large eggs
• 0.25 cup pure maple syrup
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1 cup whipping cream
• 0.75 cup pure maple syrup
• 0.5 cup chopped pecans

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C).
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually add sweetened condensed milk and mix until smooth. Incorporate pumpkin puree, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt; mix until well combined. Pour the mixture into the prepared crust.
4. Bake in the preheated oven until the center appears almost set when gently shaken, approximately 1 hour and 15 minutes. Allow it to cool for 1 hour on a wire rack, then cover and chill for at least 4 hours.
5. In a medium saucepan, combine heavy cream and 3/4 cup maple syrup. Bring the mixture to a full boil, then reduce heat and simmer until slightly thickened, about 15 to 20 minutes, stirring occasionally. Stir in chopped pecans, cover, and chill until ready to serve. Stir before using.
6. Spoon the chilled maple pecan glaze evenly over the top of the cheesecake before serving.

Nutrition

• Calories: 637 kcal
• Fat Content: 40 g
• Fiber Content: 2 g
• Sugar Content: 35 g
• Sodium Content: 503 mg
• Protein Content: 9 g
• Cholesterol Content: 157 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 23 g
• Unsaturated Fat Content: 0 g