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Pecan Pumpkin Cheesecake

Source of Recipe

Taste Of Home


List of Ingredients

1 cup graham cracker crumbs
3 Tbsp granulated sugar
2 Tbsp butter, melted

Filling
3 pkg cream cheese, softened
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup real maple syrup
3 large eggs, room temperature
1 can solid pack pumpkin
2 Tbsp cornstarch
3 tsp vanilla extract
1-1/2 tsp pupmpkin pie spice

Topping
1 cup heavy whipping cream
3/4 cup real maple syrup
1/2 cup chopped pecans, toasted


Recipe

Preheat oven 325 degrees. Wrap a double thickness of heavy-duty foil around outside of a greased 9-inch springform pan. Mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan.

Beat the cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in the pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place 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 pan from water. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. Cool for 1 hour longer. Refrigerate overnight, covering when cheesecake is completely cooled.

For topping, combine cream and syrup in a small saucepan over medium heat. Bring to boil. Continue boiling, stirring occasionally, until sauce is slightly thickened, 15-20 minutes. Stir in the pecans. Refrigerate until well chilled.

Remove rim from cheesecake. Stir the topping and spoon over chilled cheesecake.

To toast nuts: Bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heart until lightly browned, stirring occasionally.