Pumpkin, maple, and pecan cheesecake
Prep Time
Cooking Mode
60 mL (¼ cup) cup melted butter
310 mL (1 ¼ cups) cup graham cracker crumbs
60 mL (¼ cup) cup sugar
3 cream cheese, softened
1 can (300 mL) cup Eagle Brand sweetened condensed milk
60 mL (¼ cup) cup pure maple syrup
375 mL (1 ½ cups) cup pumpkin pie filling
3 eggs
7 mL (1 ½ tsp.) tsp ground cinnamon
5 mL (1 tsp.) tsp ground nutmeg
2 mL (½ tsp.) tsp salt
175 mL (¾ cup) cup maple syrup
250 mL (1 cup) cup 35% MF whipping cream
125 mL (½ cup) cup chopped pecans
60 mL (¼ cup) cup melted butter
310 mL (1 ¼ cups) cup graham cracker crumbs
60 mL (¼ cup) cup sugar
3 cream cheese, softened
1 can (300 mL) cup Eagle Brand sweetened condensed milk
60 mL (¼ cup) cup pure maple syrup
375 mL (1 ½ cups) cup pumpkin pie filling
3 eggs
7 mL (1 ½ tsp.) tsp ground cinnamon
5 mL (1 tsp.) tsp ground nutmeg
2 mL (½ tsp.) tsp salt
175 mL (¾ cup) cup maple syrup
250 mL (1 cup) cup 35% MF whipping cream
125 mL (½ cup) cup chopped pecans
Directions
1This recipe is courtesy of Eagle Brand.
2Preheat oven to 150°C (300°F).
3In a bowl, combine butter with graham cracker crumbs and sugar. Press preparation into bottom of a 23 cm (9 in.) springform pan. Set aside.
4In a large bowl, beat softened cream cheese until fluffy. Set beater to slow and gradually incorporate sweetened condensed milk until smooth.
5Add maple syrup and remaining cake ingredients and stir well with a wooden spoon. Pour over reserved crust.
6Bake 1 hour 15 minutes or until nearly set (the centre should jiggle slightly when gently shaken).
7Let cool, then refrigerate 4 hours or overnight.
8In a saucepan, combine maple syrup with whipping cream, then bring to a boil. Boil rapidly 15 to 20 minutes, stirring occasionally.
9Let cool, then add pecans. Yields 310 mL (1¼ cups).
10Once cooled, spread maple pecan glaze over cake. Serve.
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