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Maple Pumpkin Cheesecake

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Dessert: Maple Pumpkin Cheesecake

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Servings: 1

graham cracker crumbs

sugar

butter or margarine, melted

cream cheese, softened

EAGLE BRAND® Sweetened Condensed Milk

pumpkin

large eggs

pure maple syrup

ground cinnamon

ground nutmeg

salt

whipping cream

pure maple syrup

chopped pecans

Preheat oven to 325 degrees.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
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.
Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
To serve, spoon some Maple Pecan Sauce over cheesecake.
Maple Pecan Glaze: In medium-sized 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 until served. Stir before serving.

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