There's nothing wrong with pumpkin pie, but if you're looking for something new to serve on the dessert table, this cheesecake offers many of the flavors of fall with a sticky new twist. It's got pumpkin, spice, and just enough crunch to satisfy any after-turkey sweet tooth!
For the Cheesecake:
1 1/3 C graham cracker crumbs (about 12 crackers)
¼ C sugar
¼ C butter, melted
3 - 8oz packages cream cheese, softened
1 - 14oz can sweetened condensed milk
1 - 15oz can pumpkin
3 large eggs, at room temp
¼ C pure Grade B maple syrup
1 ½ tsp ground cinnamon
1tsp fresh grated nutmeg
1 1/2tsp fine sea salt
Maple Pecan Glaze:
1 C whipping cream
¾ C pure Grade B maple syrup
¾ C chopped pecans
Preheat oven to 325 degrees. Finely crush the graham crackers in a food processor.
In a large bowl, combine the crumbs, sugar and melted butter and firmly press into the bottom of a 9-inch spring form pan.
Using your stand mixer with paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
Mix well and pour into the spring form pan.
Bake until the center appears nearly set, but jiggles a little when shaken - about 1 hour and 15 minutes.
Cool for at least 1 hour. Cover and chill overnight or for minimum of 4 hours.
For the glaze: In a medium saucepan, combine the whipping cream and maple syrup and bring to a boil. Boil until slightly thickened - 15 to 20 minutes - stirring occasionally.
Stir in the chopped pecans Cover and chill until time to serve. Spoon maple pecan glaze over the cheese cake and slice to serve.