Maple Pumpkin Cheesecake

Course : Cheesecakes
Serves: 1 pie
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1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine -- melted
3 packages cream cheese -- (8 oz.) softened
1 can Eagle Brand sweetened condensed milk -- (14 oz.)
1 can pumpkin (2 cup ) -- (16 oz.)
3 large eggs
1 cup Vermont Maple Orchards or MacDonalds pure maple syrup
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 recipe Maple pecan glaze

Preparation / Directions:

Preheat oven to 300 degrees. Combine crumbs, sugar and margarine, press firmly on bottom of 9 inch spring form pan or 13 x 9 inch baking pan. In large bowl, beat cheese until fluffy. Gradually add milk till smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt. Mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze. Refrigerate leftovers. Maple Pecan Glaze: In pan, combine remaining 3/4 cup maple syrup, 1 cup (1/2 pint) whipping cream, unwhipped; bring to a boil. Boil rapidly 15 - 20 minutes or until thickened, stir occasionally. Add 1/2 cup chopped pecans.


Nutritional Information:

3733 Calories (kcal); 315g Total Fat; (74% calories from fat); 78g Protein; 163g Carbohydrate; 1325mg Cholesterol; 4461mg Sodium

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