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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. 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. To serve, spoon some Maple Pecan Sauce over cheesecake. 6. 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.
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

Topping:
Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans
Instructions
Preparing the graham cracker crust, make the pumpkin cheesecake portion, then preparing it to bake.

Lastly, preparing the maple pecan topping. About 15 minutes.
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RECIPE FACTS

Servings: 10-12

Nutritional information per serving

No nutrition information available

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