Maple Pumpkin Cheesecake

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press firmly into the bottom of a 9-inch springform pan to create the crust. (10 minutes)

Recipe View In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin puree, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt. Mix until well combined. Pour the cheesecake batter over the prepared crust. (15 minutes)

Recipe View Bake in the preheated oven for 1 hour and 15 minutes, or until the center appears nearly set when gently shaken. (75 minutes)

Recipe View Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. Then, transfer to a wire rack to cool completely. (60 minutes)

Recipe View Cover the cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight. (240 minutes)

Recipe View To make the maple pecan glaze: In a medium saucepan, combine heavy cream and 3/4 cup maple syrup. Bring to a full boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until slightly thickened. Stir in chopped pecans. (20 minutes)

Recipe View Cover the maple pecan glaze and chill in the refrigerator until ready to use. (30 minutes)

Recipe View Before serving, stir the chilled maple pecan glaze. Spoon generously over the top of the cheesecake, allowing it to drizzle down the sides. Slice and serve.