MAPLE PUMPKIN CHEESECAKE WITH MAPLE PECAN GLAZE
A delicious pumpkin spice cheesecake with a finishing glaze that is to die for!
Servings: 12 servings
Calories: 271kcal
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- nut chopper optional
- kitchen timer optional
Ingredients
For the crust :
- 1⅓ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup melted butter
- ¼ cup finely chopped chopped pecans
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) pumpkin puree *Not pumpkin pie filling
- 3 large eggs at room temperature
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
The pecan glaze:
- 1 cup heavy whipping cream
- ¾ cup pure maple syrup
- ¾ cups chopped pecans
Instructions
To make the crust:
- -Preheat your oven to 325 degrees F (165 degrees Celsius)
- Spray a 9" springform pan liberally with baking spray.
- -Place the graham cracker crumbs in a large bowl along with the sugar and finely chopped pecans. Add the melted butter and mix well to combine.
- -Press the graham cracker crumb mixture firmly into the bottom of a prepared 9-inch springform pan.
- -Place the pan on a baking sheet and prebake the crust for 10 minutes. Set aside to cool.
To make the filling:
- -In a stand mixer with the paddle attachment (or a hand mixer), blend the softened cream cheese until light fluffy (approximately 4-5 minutes)
- -Gradually blend in the sweetened condensed milk until smooth.
- -Add the remaining filling ingredients, and whisk at high speed until whipped, light, and airy.
- -Pour the pumpkin cheesecake mixture evenly over the par-baked crust in the springform pan.
- -Bake until the center of your cheesecake appears nearly set, but jiggles a little when shaken. Approximately 1 hour and 15 minutes.
- -Cool for one hour. Run a knife around the rim of the pan to loosen the cake, but DO NOT remove it from the pan. Cover and chill for at least 4 hours.
To make the glaze:
- -In a medium-sized saucepan, combine the whipping cream and maple syrup.
- -Bring to a boil, stirring occasionally.
- -Continue boiling and stirring occasionally until slightly thickened, 15-20 minutes.
- -Stir in the chopped pecans.
- -Cool slightly and spoon the mixture over the chilled maple pumpkin cheesecake after the springform collar has been removed.
Notes
Store covered in the refrigerator for up to 5 days.
May be frozen, wrapped well, for up to 4 months.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 152mg | Potassium: 136mg | Fiber: 1g | Sugar: 21g | Vitamin A: 492IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg
