Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup margarine or butter, melted
- 3 x (8-ounce) packages cream cheese, softened
- 1 x (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
- 1 x (15-ounce) can pumpkin (2 cups)
- 3 eggs
- 1/4 cup maple syrup
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- Maple Pecan Glaze
- Whipped cream and pecan halves, optional
- =
Directions
Preheat oven to 325º.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy.
Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan.
Bake 1 1/4 hours 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.
Garnish with whipped cream and pecans if desired.
Pass remaining sauce.
Store leftovers covered in refrigerator.