Maple Pumpkin Cheesecake

Ingredients: 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 3 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 (15 oz.) can pumpkin (2 cups) 3 large eggs 1/4 cup pure maple syrup 1 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt MAPLE PECAN GLAZE 3/4 cup pure maple syrup 1 cup (1/2 pint) heavy cream 1/2 cup chopped pecans
Rated

NUTRITION INFORMATION

Serving Size 1
Calories Per Serving 647
Total Fat 41.1g
Calories From Fat 370g
Saturated Fat 22.9g
Cholesterol 166mg
Sodium 513mg
Carbohydrates 45.2g
Dietary Fiber 2g
Sugar 36.1g
Protein 9.2g
Percent Daily Value*: Vitamin A 183%, Calcium 13%, Thiamin 9%, Niacin 14%, Vitamin B6 6%, Vitamin C 3%, Iron 23%, Folate 14%, Magnesium 10%.

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HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.

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BEAT cream cheese until fluffy in large bowl. 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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BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.

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MAPLE PECAN GLAZE

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COMBINE syrup and cream in 2 or 3-quart saucepan. Bring to a boil over medium heat. Boil rapidly, 10 to 15 minutes or until slightly thickened, stirring occasionally. Reduce heat to low. Simmer an additional 5 to 10 minutes, stirring constantly, until thickened. Add pecans. Cover and chill until ready to serve. Stir before serving.

NUTRITION INFORMATION

Serving Size 1
Calories Per Serving 647
Total Fat 41.1g
Calories From Fat 370g
Saturated Fat 22.9g
Cholesterol 166mg
Sodium 513mg
Carbohydrates 45.2g
Dietary Fiber 2g
Sugar 36.1g
Protein 9.2g
Percent Daily Value*: Vitamin A 183%, Calcium 13%, Thiamin 9%, Niacin 14%, Vitamin B6 6%, Vitamin C 3%, Iron 23%, Folate 14%, Magnesium 10%.

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