Recipe by EAGLE BRAND®
"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."
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1 1/4 cups
graham cracker crumbs
butter or margarine, melted
3 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can
pure maple syrup
1 1/2 teaspoons
Maple Pecan Glaze:
pure maple syrup
This cheesecake is awesome! I added 3 oz. more cream cheese and 1 tbsp. of vanilla. For the crust, I used 1 c. graham crackers and 1/4 c. chopped pecans. I made some additional "crust" to press into the sides when the cheesecake was finished. I also cooked the crust for 10 minutes at 325 and let it cool completely before adding the cream cheese/pumkin mixture. Whenever doing a cheesecake - do a waterbath. I cooked this cheesecake in a waterbath at 325 for one hour, turned the oven off and left it in there for one hour. I then chilled it overnight. Then proceeded with the maple pecan glaze. No cracks, and it was completely done and very, very rich.
It was good and looked great! But it taste about the same as regular pumpkin pie. Making the carmel with the maple syrup was a good idea though I might try some adjustments to bring out more of the maple and cheese cake flavors.
I made this cheesecake for Thanksgiving and it was a HUGE hit! I don't like pumpkin pie, and I'm not a huge fan of cheesecake either, but this was so so so good. Some of the reviews complained about the baking time, but I kept mine in only 10 minutes past what the recipe called for. Add a teaspoon of corn starch to the dry ingredients and it doesn't even crack! I had no problems making or adding the topping either, and it was absolutely necessary for the taste!! This was the first cheesecake I've ever made myself and it just went so well! So good, I'm making two for Christmas!!
I have made this cheesecake for years. I'm not allowed to my family's holiday dinners without it! I use a gingersnap crust instead of grahm crackers for a really interesting flavor. Also, I don't make the walnut sauce for the top, it's just too rich for my taste.
Very good. I made this the night before, and had to reheat the sauce as it thickens up quite a bit when chilled. Next time, I will top the cheesecake with the sauce rather than serving it on the side...it is the best part and is essential!
This is a fabulous recipe I have used since five years ago when I bought an Eagle Brand book! I adjust the baking for a perfect, level uncracked top. Put it in a 300 degree oven for one hour, then turn off the oven for one more hour with the door open a crack. Wonderful!
I made this for Thanksgiving and between my husband, my son and I it was gone!!! I made a subsitution though because I only had 2 packages of creamcheese. Instead at the end I folded in a pint of whipped heavy cream. It turned out really well!
Very tasty, but it seemed more like fluffy pumpkin pie than cheesecake. Definitely better than pumpkin pie, but just didn't have the cheesecake taste that the Marbled Pumpkin Cheesecake (from this site) does. The topping was excellent...just be sure not to boil it too long, or it will get so thick that it's impossible to spread.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Pumpkin Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 361
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