Pumpkin Maple Cheesecake

I know I already posted this on my blog, but I thought I'd put it here so it's easy for me to find again. 

I'm not a take a picture of my breakfast and post it online kind of a girl, but today I'll make an exception because you really should try this recipe. What did I have for my most nutritious and awesome breakfast? 

Pumpkin Maple Cheesecake! 

No joke.

This was my first baked cheesecake in my brand new spring form pan. I was excited, but nervous all at the same time. For Cameron's work holiday party the employees all brought in cheesecakes for a cheesecake war. This was our contribution. It's always iffy trying a new recipe to present to other people, but we did it. Ours tied for first for taste, so that was fun.

It was way easier than I thought it would be to make. Even when I realized I forgot to buy cream for the glaze and had to substitute evaporated milk (I read around the internet and picked the cream substitute I thought sounded like it'd work best), it turned out fantastic. New fall favorite right here. You really should go and make it. I found the recipe on the Eagle Brand website.


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (15 oz.) can pumpkin (2 cups)
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup pure maple syrup
  • 1 cup (1/2 pint) heavy cream
  • 1/2 cup chopped pecans


  • HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
  • BEAT cream cheese until fluffy in large bowl. 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 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
  • COMBINE syrup and cream in 2 or 3-quart saucepan. Bring to a boil over medium heat. Boil rapidly, 10 to 15 minutes or until slightly thickened, stirring occasionally. Reduce heat to low. Simmer an additional 5 to 10 minutes, stirring constantly, until thickened. Add pecans. Cover and chill until ready to serve. Stir before serving.

So now if you'll excuse me, I have a face to stuff (and subsequently a weight loss challenge to lose, bahaha).