• Prep Time 20 minutes
  • Bake Time 55 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup icing sugar
  • 1/4 tsp salt
  • 1/2 cup butter, cut into ½” (1cm) cubes
  • Filling
  • 3 pkgs cream cheese (250 g each)
  • 1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
  • 3 eggs
  • 3 tbsp maple syrup
  • Topping
  • 1/2 cup brown sugar
  • 2 tbsp maple syrup
  • 2 tbsp whipping cream
  • 1/2 cup raisins or pecans

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 325°F (160°C).
  • Crust
  • Combine flour, icing sugar and salt in a large bowl. Cut in butter with pastry blender or two knives until mixture is combined. Press firmly onto bottom of 9”(23cm) spring form pan.
  • Filling
  • Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and maple syrup; pour over crust. Bake in preheated oven 45-50 minutes or until centre slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
  • Topping
  • Combine ingredients in small saucepan. Bring to a boil, simmer 2 minutes. Cool slightly, drizzle over cheesecake.


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