Maple Pumpkin Cheesecake

Ingredients

• graham cracker crumbs (1.25 cups)
• sugar (0.25 cups)
• butter (0.25 cups)
• cream cheese (24 ounces)
• sweetened condensed milk (14 ounces)
• pumpkin (15 ounces)
• eggs (3 )
• pure maple syrup (0.25 cups)
• ground cinnamon (1.5 teaspoons)
• ground nutmeg (1 teaspoon)
• salt (0.5 teaspoon)
• whipping cream (1 cup)
• pure maple syrup (0.75 cups)
• chopped pecans (0.5 cups)

Instructions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine graham cracker crumbs, sugar, and butter; press firmly on the bottom of a 9-inch springform pan.
3. In a 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.
4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5. In a medium saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill. Stir before serving.
6. To serve, spoon Maple Pecan Glaze over cheesecake.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 637
• fat: 40 g
• sats: 23 g
• carbs: 45 g
• fibre: 2 g
• protein: 9 g
• salt: 0.5 g