| Level: | Intermediate |
| Total: | 10 hr 25 min |
| Prep: | 20 min |
| Inactive: | 8 hr 30 min |
| Cook: | 1 hr 35 min |
| Yield: | 1 (9-inch) cheesecake |
Ingredients
- 10 graham crackers, finely ground (1 1/3 cups crumbs)
- 1/4 cup sugar
- 5 tablespoons butter, melted
- 3 (8-ounce) packages cream cheese, at room temperature
- 3 large eggs, at room temperature for 30 minutes
- 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
- 1 (14-ounce) can sweetened condensed milk
- 3 tablespoons pure grade B maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1 cup heavy cream
- 2/3 cup pure grade B maple syrup
- 3/4 cup pecan pieces
Instructions
- Preheat the oven to 325 degrees F.
- For the crust: Here’s a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
- Cook’s Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
- For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
- 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 at least 4 hours, or overnight.
- For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
- To serve: Spoon the maple pecan glaze over the cheesecake.
Reviews
The 1/4cup of sugar be omitted as an option.
How far in advance can this be made?
Better to use 1 cup of sugar than the sweetened condensed milk and 3 tbsp of maple syrup since you can’t taste them anyways. I added 1 tsp ginger, 1/2 tsp cloves, 1 tbsp of vanilla, and 1/2 cup of salted, (room temp) butter to the base for a richer, spicier flavor. I also opted for ginger snap cookies and pecan sandies for the crust in lieu of regular graham crackers, with a bit of extra spices added in there as well. I used a bourbon aged maple syrup for the caramel, about 3 tbsp salted butter, cinnamon, and vanilla. Highly recommend. Turned out amazing.
I’ve made this recipe every year for Thanksgiving for the last 8-10 years. It’s always a hit!
the best pumpkin cheesecake you’ll ever make! My family loves it every year!
What the heck good!
Absolutely delicious, this is always a huge hit at Thanksgiving!! It became my new favorite dessert.
Glaze was just too much and made all pecans soggy. The cake itself came out little too soft and it was very hard to slice. The crust was also very soft and a lot of it got stuck to the bottom of pan. Not worth the efforts nor the calories. Won’t make it again.
I tried this after viewing Anne on her show (which I enjoyed so much). Since then, I make it every thanksgiving. It’s absolutely delicious. I can actually make 2 pies with this recipe.
First time making this. I actually made two pie shell size cheesecakes. I always add a bit of nuts(pecans or walnuts) to my crust as well. Great crunch! I made the glaze but for the pecans, I actually candied and spiced (cinnamon) them in the oven. Sooo good!