Maple Pumpkin Cheesecake
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Yields:
-
1 cheesecake
- Serves:
- 10
ingredients
- 1 1⁄4 cups graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄4 cup butter, melted
- 24 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 15 ounces pumpkin
- 3 eggs
- 1⁄4 cup pure maple syrup
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
-
Maple Pecan Glaze
- 1 cup whipping cream
- 3⁄4 cup pure maple syrup
- 1⁄2 cup pecans, chopped
directions
- Preheat oven to 300 degrees.
- In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
- Press crust firmly to cover the bottom of pan.
- In large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add remaining filling ingredients.
- Mix well and pour into pan.
- Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
- Cool on wire rack to room temperature and then refrigerate.
- To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
- NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
- Top with glaze just before serving and refrigerate leftovers.
- NOTE: The original recipe said that the glaze is also good over ice cream and waffles.
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Reviews
-
I made this for my office's Thanksgiving potluck and it was the hit of the party! So many people came over to me and just RAVED about it! The only change I made was using gingersnap crumbs instead of graham cracker crumbs. The cake cooked perfectly at 300, and although it developed a crack (I cooled it down too fast) the rich caramel pecan topping covered it nicely. Next time (and there will be a next time!) I'll take a photo - this cheesecake turns out absolutely gorgeous and looks like it came from a professional bakery. Thanks so much for posting!
Tweaks
-
I made this for my office's Thanksgiving potluck and it was the hit of the party! So many people came over to me and just RAVED about it! The only change I made was using gingersnap crumbs instead of graham cracker crumbs. The cake cooked perfectly at 300, and although it developed a crack (I cooled it down too fast) the rich caramel pecan topping covered it nicely. Next time (and there will be a next time!) I'll take a photo - this cheesecake turns out absolutely gorgeous and looks like it came from a professional bakery. Thanks so much for posting!
RECIPE SUBMITTED BY
karen
United States