Maple Pecan Pumpkin Cheesecake

Maple Pecan Pumpkin Cheesecake, a vegetarian American dessert that beautifully marries the flavors of pumpkin and warm spices. This decadent cheesecake, topped with a luscious maple pecan glaze, is perfect for fall gatherings or any occasion that calls for a sweet treat.

With its smooth texture and delightful crunch from the pecans, this recipe is versatile enough to serve as a show-stopping dessert or a comforting end to a family meal. Plus, it’s gluten-free and nut-free, making it suitable for various dietary needs.

Packed with nutrients from pumpkin, this cheesecake is not only delicious but also a healthier dessert option. Easily find this recipe in your EasyChef Pro cookbook, where you can access a variety of other recipes and utilize the convenient shopping list feature for the best cost per serving.

Get ready to impress your guests with this Maple Pecan Pumpkin Cheesecake—your next favorite dessert awaits!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 60 minutes

Overview

This Pumpkin Cheesecake II is a delightful twist on the classic cheesecake, perfect for fall or any time you crave a rich, creamy dessert. Topped with a maple pecan glaze, it combines the flavors of pumpkin and spices in a smooth, luscious cheesecake that will impress your guests.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

American

Ingredients

• 1 Cup graham cracker crumbs
• 3 Tablespoons (tbsp) sugar
• 0.5 Teaspoons (tsp) cinnamon, ground
• 0.25 Cup butter, melted
• 2 8 Ounces (oz) packages cream cheese, softened
• 1 Cup sugar
• 1 Teaspoon (tsp) vanilla extract
• 3 Large eggs
• 1 Cup canned pumpkin
• 0.5 Teaspoons (tsp) cinnamon, ground
• 0.25 Teaspoons (tsp) nutmeg, ground
• 0.25 Teaspoons (tsp) allspice, ground
• 1 Cup whipping cream
• 0.75 Cup maple syrup
• 0.5 Cup pecans, chopped

Steps

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and 0.5 teaspoon cinnamon. Stir in melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
4. Stir in the pumpkin, 0.5 teaspoon cinnamon, nutmeg, and allspice. Pour the mixture over the crust in the springform pan.
5. Bake in the preheated oven for 50 minutes, or until the center is set. Allow to cool, then refrigerate for at least 4 hours.
6. For the glaze, simmer the whipping cream and maple syrup in a small saucepan over medium heat for about 20 minutes, until slightly thickened. Stir in chopped pecans and chill.
7. Once the cheesecake is chilled, spread the maple pecan glaze over the top before serving. Enjoy your delicious Pumpkin Cheesecake II!