Maple Pumpkin Cheesecake

I think I got this from my local grocery store. It was a big hit with my family when I made it, and the pecan topping and glaze makes it pretty enough to be served at a fancy affair.

Ready In:
1hr 35mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 300 degrees.
  • In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
  • Press crust firmly to cover the bottom of pan.
  • In large mixing bowl, beat cream cheese until fluffy.
  • Gradually beat in condensed milk until smooth.
  • Add remaining filling ingredients.
  • Mix well and pour into pan.
  • Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
  • Cool on wire rack to room temperature and then refrigerate.
  • To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
  • NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
  • Top with glaze just before serving and refrigerate leftovers.
  • NOTE: The original recipe said that the glaze is also good over ice cream and waffles.
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@karen
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@karen
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"I think I got this from my local grocery store. It was a big hit with my family when I made it, and the pecan topping and glaze makes it pretty enough to be served at a fancy affair."
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  1. Chilicat
    I made this for my office's Thanksgiving potluck and it was the hit of the party! So many people came over to me and just RAVED about it! The only change I made was using gingersnap crumbs instead of graham cracker crumbs. The cake cooked perfectly at 300, and although it developed a crack (I cooled it down too fast) the rich caramel pecan topping covered it nicely. Next time (and there will be a next time!) I'll take a photo - this cheesecake turns out absolutely gorgeous and looks like it came from a professional bakery. Thanks so much for posting!
    Reply
  2. Chilicat
    I made this for my office's Thanksgiving potluck and it was the hit of the party! So many people came over to me and just RAVED about it! The only change I made was using gingersnap crumbs instead of graham cracker crumbs. The cake cooked perfectly at 300, and although it developed a crack (I cooled it down too fast) the rich caramel pecan topping covered it nicely. Next time (and there will be a next time!) I'll take a photo - this cheesecake turns out absolutely gorgeous and looks like it came from a professional bakery. Thanks so much for posting!
    Reply
  3. karen
    I think I got this from my local grocery store. It was a big hit with my family when I made it, and the pecan topping and glaze makes it pretty enough to be served at a fancy affair.
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