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Maple Pecan Pumpkin Cheesecake

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Maple Pecan Pumpkin Cheesecake is a delightful autumn dessert that combines creamy pumpkin filling with a crunchy pecan crust. This recipe is perfect for Thanksgiving gatherings or cozy weekends at home, offering a harmonious blend of warm spices and rich maple flavor. Each slice promises to impress your family and friends, making it a staple for any festive occasion. With its golden hue and luscious texture, this cheesecake will become a cherished part of your seasonal celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 1 cup pecans, chopped
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree (canned)
  • ¾ cup pure maple syrup
  • 3 large eggs, room temperature
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs and chopped pecans with melted butter until well combined. Press into the bottom of a springform pan.
  2. Bake the crust for 10 minutes until lightly golden. Let cool.
  3. In a large bowl, beat cream cheese until smooth. Gradually add pumpkin puree, maple syrup, eggs, cinnamon, nutmeg, vanilla extract, and salt until well blended.
  4. Pour filling over the cooled crust and smooth the top. Bake for about 50 minutes until the edges are set but center jiggles slightly.
  5. Turn off oven and crack the door; cool in the oven for an hour. Refrigerate for at least four hours before serving.

Nutrition

Keywords: Use fresh pumpkin puree for enhanced flavor; canned works in a pinch. Swap walnuts for pecans or add bourbon for an adult twist. Store leftovers in an airtight container in the fridge for up to five days.

Find it online: https://onedaycooking.com/irresistible-maple-pecan-pumpkin-cheesecake-recipe/