Pumpkin Maple Pecan Cheesecake
This recipe creates a decadent Pumpkin Maple Pecan Cheesecake, featuring a classic graham cracker crust and a creamy pumpkin filling infused with maple syrup and spices. It's baked until just set, then chilled to perfection. A rich maple pecan glaze is prepared to spoon over the cheesecake before serving, making it an ideal dessert for autumn gatherings.
Equipment
- 1 9-inch Springform Pan
- 1 Standing Mixer with paddle attachment
- 1 Medium-sized Saucepan
- 1 Large Mixing Bowl
- 1 Food Processor (or rolling pin)
Ingredients
Main
- 1 1/3 cups graham cracker crumbs from approximately 12 graham crackers
- 1/4 cup sugar
- 1/4 cup butter melted
- 3 8-ounce packages cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1 15-ounce can pumpkin
- 3 large eggs at room temperature for 30 minutes
- 1/4 cup pure grade B maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1 cup whipping cream
- 3/4 cup pure grade B maple syrup
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 325 degrees F.
- For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
- In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
- Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
- For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
- To serve: Spoon the Maple Pecan Glaze over the cheesecake.
Notes
For a perfectly smooth and crack-free cheesecake, ensure all dairy ingredients and eggs are at room temperature before mixing. This prevents lumps and ensures even emulsification. Overmixing the batter, especially after adding eggs, can incorporate too much air, leading to cracks during baking. Consider using a water bath for the springform pan to ensure gentle, even cooking and prevent cracking; wrap the pan securely in foil if doing so. The long chilling time is crucial for the cheesecake to set properly, ensuring a firm slice. Using Grade B maple syrup for both the cheesecake and glaze offers a richer, more robust maple flavor. The glaze should be boiled until it coats the back of a spoon; adjust boiling time as needed for desired thickness.