Pumpkin, maple, and pecan cheesecake
Pumpkin, maple, and pecan cheesecake

Preparation time 25 minutes

Total time: 5 hours 40 minutes

Ingredients

  1. 60 mL (1/4 cup) melted butter
  2. 310 mL (1 1/4 cups) graham cracker crumbs
  3. 60 mL (1/4 cup) sugar
  4. 3 x 250 g packages cream cheese, softened
  5. 1 can (300 mL) Eagle Brand sweetened condensed milk (regular or low fat)
  6. 60 mL (1/4 cup) pure maple syrup
  7. 375 mL (1 1/2 cups) pumpkin pie filling
  8. 3 eggs
  9. 7 mL (1 1/2 tsp.) ground cinnamon
  10. 5 mL (1 tsp.) ground nutmeg
  11. 2 mL (1/2 tsp.) salt

Maple pecan glaze

  1. 175 mL (3/4 cup) maple syrup
  2. 250 mL (1 cup) 35% MF whipping cream
  3. 125 mL (1/2 cup) chopped pecans

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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