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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
  • Total Time
    Prep: 30 min. Bake: 70 min. + chilling
  • Makes
    16 servings

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, lightly beaten
  • 1 can (15 ounces) 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
  • Whipped cream, optional

Directions

  • Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan.
  • Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold.
  • Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 slice: 393 calories, 26g fat (13g saturated fat), 106mg cholesterol, 220mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 5g protein.

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