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Pumpkin, maple, and pecan cheesecake

Pumpkin, maple, and pecan cheesecake

Desserts | Easy | 5 hours 40 minutes
Desserts
Easy
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Recipe details

Ingredients

Maple pecan glaze

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Directions

This recipe is courtesy of Eagle Brand.

Directions

  1. Preheat oven to 150°C (300°F).
  2. In a bowl, combine butter with graham cracker crumbs and sugar. Press preparation into bottom of a 23 cm (9 in.) springform pan. Set aside.
  3. In a large bowl, beat softened cream cheese until fluffy. Set beater to slow and gradually incorporate sweetened condensed milk until smooth.
  4. Add maple syrup and remaining cake ingredients and stir well with a wooden spoon. Pour over reserved crust.
  5. Bake 1 hour 15 minutes or until nearly set (the centre should jiggle slightly when gently shaken).
  6. Let cool, then refrigerate 4 hours or overnight.

Maple pecan glaze

  1. In a saucepan, combine maple syrup with whipping cream, then bring to a boil. Boil rapidly 15 to 20 minutes, stirring occasionally.
  2. Let cool, then add pecans. Yields 310 mL (1¼ cups).
  3. Once cooled, spread maple pecan glaze over cake. Serve.

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