Maple Pumpkin Cheesecake

Name: Maple Pumpkin Cheesecake
Total time: 100
Yield: 12
Ingredients: 1 ¼ cups graham cracker crumbs; ¼ cup sugar; ¼ 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; ¼ cup pure maple syrup; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground nutmeg; ½ teaspoon salt; 1 cup whipping cream; ¾ cup pure maple syrup; ½ cup chopped pecans

Recipe by Eagle brand from allrecipes.com

Dessert 2 Hr. 40 Mins.

Ingredients

12 servings

•

1 ¼ cups graham cracker crumbs
•

¼ cup sugar
•

¼ 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

•

¼ cup pure maple syrup
•

1 ½ teaspoons ground cinnamon
•

1 teaspoon ground nutmeg
•

½ teaspoon salt
•

1 cup whipping cream
•

¾ cup pure maple syrup
•

½ cup chopped pecans

Instructions

Preheat oven to 325 degrees.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes 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.
Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.