Pecan Pumpkin Cheesecake
I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 2 tablespoons butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1/4 cup maple syrup
- 3 large eggs, room temperature
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons vanilla extract
- 1-1/2 teaspoons pumpkin pie spice
- TOPPING:
- 1 cup heavy whipping cream
- 3/4 cup maple syrup
- 1/2 cup chopped pecans, toasted
Reviews
This was easy to make and it turned out great. Since I had to transport the cheesecake, I made it the day before. I halved the maple, cream, pecan topping and there was plenty. After refrigerating the topping overnight it was pretty thick (peanut butter consistency), so I just spread it over the top right before serving. The spice combination is great and the texture was creamy. I did press some of the liquid out of the canned pumpkin between layers of paper towels before incorporating it into the batter.
This was an amazing dessert and enjoyed by all! I really was impressed by the way the pan had to prepared for baking and the process of baking in another pan with water--different technique. I will make this recipe again!
This cheesecake recipe was delicious. The only "live and learn" comment is that I put the topping on the cheesecake before transporting it in the car. Despite the topping being chilled, the topping spilled off the cheesecake and off the sides of the cake carrier (making a tasty mess in the car!). Next time I will transport the cheesecake without the topping and put the topping on once I reach my destination.
Great cheesecake recipe! Everyone loved it. The cheesecake by itself is wonderful, but the sauce really makes it stand out. The sauce would also be great as a topping for ice cream or even bread pudding.
Made this for Thanksgiving the day before and it was fabulous. Easy to make and everyone loved it. Definitely a keeper.
Excellent! Pretty easy to make also!
WOW this is incredible
I prepared this delicious recipe to serve a group and got nothing but compliments. Everyone raved about it. I took the little bit remaining home and hubby now wants another one. The only thing I did differently was to put parchment paper down inside the springform pan. The cheesecake easily came out without even opening the sides of the pan. I made the topping the night before and refrigerated it until the next day. I absolutely highly recommend this recipe as a Volunteer Field Editor. In response to another review, mashed sweet potatoes might be a good substitute.
I want to prepare this for my BD party end of this week, but I do not have canned pumpkin available any suggestions ????
My son said this is new favorite cheesecake! Delicious!