Pumpkin Cheesecake with Maple Pecan Glaze

This is the first week in our slew of awesome pumpkin recipes. Panicking about the canned pumpkin shortage? Don’t with my How to Cook a Pumpkin From Scratch recipe HERE. Thanks to my friend Jeni for the recipe for Pumpkin Cheesecake with Maple Pecan Glaze

¾ C. graham cracker crumbs
½ C. ground pecans
2 T. white sugar
2 T. brown sugar
¼ C. butter, melted
¾ C. white sugar
¾ C. canned pumpkin
3 egg yolks
2½ teaspoons pumpkin pie spice*

*If you don’t have pumpkin pie spice you may substitute: 1-1/2 teaspoons ground cinnamon + ½ teaspoon ground mace + ½ teaspoon ground ginger)


  1. Preheat oven to 350 degrees.
  2. Combine the graham cracker crumbs, ground pecans, 2 T. white sugar, 2 T. brown sugar, butter and mix well. Firmly press mixture into one 9-inch springform pan.
  3. Combine ¾ cup of the white sugar, the pumpkin, 3 egg yolks, pumpkin pie spice, and salt in a medium bowl. Mix well, and set aside.
  4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 3/8 cup white sugar and mix well. Add the whole egg, egg yolk and the whipping cream, beating well. Add cornstarch and vanilla extract (and lemon extract, if you choose); beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  5. Bake for 50-55 minutes. Do not overbake. Center may be soft, but it will firm up when chilled. (If you have a problem with the top cracking, you may place the springform pan in a 9×13 pan of water while backing). Let cheesecake cool on a wire rack, then refrigerate.
  6. Top each slice with Maple Pecan Glaze (recipe follows) just before serving.

Maple Pecan Glaze

1 cup whipping cream (heavy is best)
¾ cup pure maple syrup
½ cup chopped pecans

  1. In medium –sized saucepan, combine whipping cream and maple syrup; bring to a boil.
  2. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.
  3. Stir in chopped pecans.
  4. Cover and chill until served.
  5. Stir before serving.

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