Holy moly, friend! I am so excited to share this recipe with you today! I just made this cheesecake and it came out perfectly. I really couldn’t believe how excited I was over this cheesecake! It was just beautiful! This recipe was so simple, with minimal measuring and quick clean up. I really hope you love it as much as I do.
With Thanksgiving sneaking up on us I always have a menu list going through my head. Turkey, potatoes, veggies, stuffing, rolls, drinks, pie and now, cheesecake! If you are having family over or needing something to take to a gathering this would be such a perfect item. It’s different than a traditional pie and beautiful for a dessert table. I know this year is very different for a lot of people, including my family so sometimes starting a new dessert could be fun for such a different year.
Okay, let’s get to the recipe details! First, I want to share a few tips with you that helped me!
- Make sure your cream cheese and eggs are room temperature
- Mix, mix, mix. This will really help you incorporate all your ingredients and make your cheesecake light and fluffy!
- I used a small bag of pecans that I found in my grocery baking aisle and I thought it was a great ratio.
Pumpkin Maple Pecan Cheesecake:
10 graham crackers-finely ground
1/4 cup sugar
5 tablespoons butter
3 (8 ounce) packages of cream cheese at room temperature
3 large eggs at room temperature
1(15 ounce) can Pumpkin
1 (14oz) can sweetened condensed milk
3 tablespoons maple syrup (I used Trader Joes Grade A-but B works too!)
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
Maple Glaze:
1 cup heavy cream
2/3 cup maple syrup
small pack of pecans or up to 3/4 cup (whatever you prefer)
Directions:
Pre-heat oven to 325 degrees
In a food processor pulse graham crackers and sugar until fine meal consistency. Pour into 9-inch springform pan. Add melted butter and bring together and press into the bottom of pan
In a mixer with the paddle attachment beat cream cheese on high until light and fluffy (be patient). Reduce speed and add eggs with mixer running. Increase to mix eggs in. Add pumpkin, sweetened condensed milk, and maple syrup. Next, add cinnamon and salt. MIX, MIX, MIX. It will take a while, scrape your bowl and continue to mix, it will make it light and fluffy so be patient!
Pour over crust and bake for 1 hour and 15 minutes. Let cool for 1 hour then chill in fridge 4 hours or over night.
To make glaze, in a sauce pan on stovetop add heavy cream and maple syrup and bring to boil, reduce and allow to thicken continuing to stir. Add pecans and mix. Cover and chill. Stir together before serving and place on top of cheesecake!
Enjoy & keep washing those hands 🙂