Holidays are in full effect. I have been testing lots of recipes. This was a huge hit on my thanksgiving table this year. I love a good New York cheesecake but wanted to try creating a pumpkin cheesecake with a pecan glaze. If you’re planning on bringing anything special to a holiday party or even if you just want to have something sweet at home, this is the perfect dessert. Enjoy!
3 (8oz) packages cream cheese
1 (15oz) can pumpkin purée
3 large eggs, room temperature
1 (14oz) can of sweetened condensed milk
2 tablespoons maple syrup
2 1/2 teaspoons pumpkin pie spice
1 cup heavy cream
2/3 cups pecans, chopped and some whole
1/3 cup maple syrup
2 cups Keebler graham cracker crumbs
1/2 cup unsalted butter, melted
1 tablespoons sugar
In a medium bowl toss together crumbs, butter and sugar. Pour the mixture in a 9 inch springform pan. Press down and to the sides of the pan. Chill for 20 minutes in the refrigerator.
Pumpkin cheesecake preparation:
In a large bowl with an electric mixer beat the cream cheese on medium to high speed until smooth and fluffy. Next slowly add the eggs one at a time. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Now add the pumpkin spice, nutmeg and salt. Beat the mixture for about 3-4 minutes until well incorporated. Pour the pumpkin mixture into crust.
Bake for 1 hour to 1 hour and 15 minutes, until nearly set, but jiggles a bit in the center. Cool for 1 hour. Chill for 6 hours or overnight.
In a small saucepan on medium to low heat take heavy cream and maple syrup and bring to a boil. Stir occasionally so it doesn’t overflow. Cook for about 15-20 minutes until sauce becomes thickened. Add pecans and stir. Place to the side to cool. Once set pour on top of cheesecake.