Pecan Pumpkin Cheesecake

By Janes_kitchen

Ingredients

• CRUST:
• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 2 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup packed brown sugar
• 1/3 cup granulated 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

Details

Preparation time 30mins
Cooking time 100mins

Preparation

Step 1

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove rim from pan. Stir topping; spoon over chilled cheesecake. Yield: 16 servings.

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.
Nutritional Facts