Pumpkin Maple Pecan Cheesecake

Name: Pumpkin Maple Pecan Cheesecake
Prep time: 6 h 55 min
Cook time: 6 h 55 min
Total time: 6 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 425 grams pumpkin; 680 grams packages cream cheese, softened; 3 larges eggs, at room temperature for 30 minutes; 315 milliliters graham cracker crumbs (from approximately 12 graham crackers); 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 59 milliliters pure grade B maple syrup; 177 milliliters pure grade B maple syrup; 177 milliliters chopped pecans; 1 teaspoons fine sea salt; 59 milliliters sugar; 397 grams sweetened condensed milk; 237 milliliters whipping cream

Pumpkin Maple Pecan Cheesecake requires roughly 6 hours and 55 minutes from start to finish. Watching your figure? This vegetarian recipe has 904 calories, 14g of protein, and 60g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of sea salt, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.

Ingredients you will need

Graham Crackers

Butter

Sugar

Equipment you will use

Food Processor

Springform Pan

Ziploc Bags

Rolling Pin

Bowl

In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt.

Ingredients you will need

Sweetened Condensed Milk

Cream Cheese

Maple Syrup

Cinnamon

Pumpkin

Nutmeg

Egg

Salt

Equipment you will use

Blender

Mix well and pour into the springform pan.

Equipment you will use

Springform Pan

Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.

Equipment you will use

Oven

For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.

Ingredients you will need

Maple Syrup

Pecan Pieces