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Maple Pumpkin Cheesecake
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Try this decadent autumn pumpkin cheesecake as a delicious twist on Thanksgiving 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
  • 1 cup whipping cream
  • 0.75 cup pure maple syrup
  • 0.5 cup chopped pecans
Instructions:
  • Preheat your oven to 325°F.
  • Mix together graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture firmly onto the bottom of a 9-inch springform pan.
  • In a large bowl, whip the cream cheese until fluffy. Slowly mix in the sweetened condensed milk until smooth. Incorporate the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt until well combined. Transfer the mixture into the prepared pan.
  • Bake for 1 hour and 15 minutes or until the center sets when gently shaken. Allow to cool for 1 hour, then cover and refrigerate for at least 4 hours before serving.
  • Drizzle cheesecake with Maple Pecan Sauce before serving.
  • In a medium saucepan, simmer whipping cream and pure maple syrup until slightly thickened, about 15-20 minutes. Stir in chopped pecans. Chill, then stir before serving.

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