Maple Pumpkin Cheesecake

"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."

Maple Pumpkin Cheesecake

Ingredients
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 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
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Maple Pecan Glaze:
  • 1 cup whipping cream
  • 3/4 cup pure maple syrup
  • 1/2 cup chopped pecans
Directions

  1. Preheat oven to 325 degrees.
  2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  3. 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.
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