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.