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Maple Pecan Pumpkin Cheesecake

Ingredients

  • 1/4 cup (50 mL) butter, melted
  • 1 1/4 cups (300 mL) graham cracker crumbs
  • 1/4 cup (50 mL) sugar
  • 3 packages (250 g each) cream cheese, softened
  • 1 can Regular or Low Fat Eagle Brand®
  • 1/4 cup (50 mL) pure maple syrup
  • 1 can pumpkin
  • 3 eggs
  • 1 1/2 tsp (7.5 mL) ground cinnamon
  • 1 tsp (5 mL) ground nutmeg
  • 1/2 tsp (2 mL) salt
  • Maple Pecan Glaze
  • 3/4 cup (175 mL) maple syrup
  • 1 cup (250 mL) whipping cream
  • 1/2 cup (125 mL) chopped pecans

Directions

1. Combine butter, crumbs and sugar. Press into 9” (23 cm) spring-form pan.
2. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add ¼ cup syrup and remaining ingredients. Pour into prepared pan.
3. Bake at 300°F (150°C) 1 hour and 15 minutes or until centre slightly jiggles when pan is lightly shaken. Cool thoroughly and chill 4 hours or overnight.

MAPLE PECAN GLAZE :
4. In saucepan, combine remaining ¾ cup (175 mL) maple syrup and whipping cream, bring to a boil. Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add chopped pecans. [Makes 1¼ cups (300 mL)] Glaze chilled cheesecake.

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Related Recipes

Maple Pecan Pumpkin Cheesecake

Ingredients

  • 1/4 cup (50 mL) butter, melted
  • 1 1/4 cups (300 mL) graham cracker crumbs
  • 1/4 cup (50 mL) sugar
  • 3 packages (250 g each) cream cheese, softened
  • 1 can Regular or Low Fat Eagle Brand®
  • 1/4 cup (50 mL) pure maple syrup
  • 1 can pumpkin
  • 3 eggs
  • 1 1/2 tsp (7.5 mL) ground cinnamon
  • 1 tsp (5 mL) ground nutmeg
  • 1/2 tsp (2 mL) salt
  • Maple Pecan Glaze
  • 3/4 cup (175 mL) maple syrup
  • 1 cup (250 mL) whipping cream
  • 1/2 cup (125 mL) chopped pecans

Directions

1. Combine butter, crumbs and sugar. Press into 9” (23 cm) spring-form pan.
2. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add ¼ cup syrup and remaining ingredients. Pour into prepared pan.
3. Bake at 300°F (150°C) 1 hour and 15 minutes or until centre slightly jiggles when pan is lightly shaken. Cool thoroughly and chill 4 hours or overnight.

MAPLE PECAN GLAZE :
4. In saucepan, combine remaining ¾ cup (175 mL) maple syrup and whipping cream, bring to a boil. Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add chopped pecans. [Makes 1¼ cups (300 mL)] Glaze chilled cheesecake.