Ingredients for Maple Pumpkin Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1 cup sugar
- 5/6 cup butter
- 3 (8 ounce) packages cream cheese, softened
- Sweetened Condensed Milk (not found in recipe)
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 3/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
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How to Make Maple Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar and beat until combined. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, maple syrup, vanilla extract, and spices.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Let cool completely on a wire rack.
- Make the pecan topping: Combine pecans, brown sugar, and melted butter. Spread over the cooled cheesecake.
- Make the glaze: In a small saucepan, combine maple syrup, butter, and heavy cream. Bring to a simmer over medium heat. Cook for 2-3 minutes, or until slightly thickened.
- Pour glaze over the pecan topping and let it set completely in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
200g
Fat
132g
Carbs
20g
