Best 6 Maple Pumpkin Cheesecake Wmaple Pecan Glaze Recipes
Indulge in a symphony of flavors with our delightful Maple Pumpkin Cheesecake, topped with a luscious Maple Pecan Glaze. This irresistible treat combines the warmth of pumpkin spice, the richness of cheesecake, and the nutty sweetness of maple pecans. Each bite is a perfect balance of creamy texture, tangy cheesecake filling, and a hint of maple sweetness. Discover the secrets behind this exceptional dessert, from the velvety smooth cheesecake batter to the decadent glaze that elevates it to a masterpiece. Get ready to impress your family and friends with this culinary delight that's perfect for any occasion. Explore the step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Maple Pumpkin Cheesecake turns out perfect every time.
Check out the recipes below so you can choose the best recipe for yourself!
MAPLE PUMPKIN CHEESECAKE W/MAPLE PECAN PRALINE GLAZE
Provided by Allie
Number Of Ingredients 14
Steps:
- Combine melted butter, graham cracker crumbs and sugar in a small bowl.
- Press into the bottom of a 9" springform pan.
- Set aside.
- In a large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.
- Pour cream cheese batter into prepared pan.
- Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.
- Pour hot water into the outer pan around the cheesecake, until it's about halfway up the sides of the cheesecake pan.
- Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)
- Cool completely, then refrigerate for 6-8 hours before serving.
- In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.
- Bring to a boil.
- Boil rapidly 15-20 minutes, stirring occasionally.
- Cool completely.
- Add 1/2 cup chopped pecans.
- Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.
- This glaze is also delicious on ice cream and pound cake.
MAPLE PUMPKIN CHEESECAKE
For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
- Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
- To serve, spoon some Maple Pecan Sauce over cheesecake.
- Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 45 g, Cholesterol 157.1 mg, Fat 40.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 22.6 g, Sodium 502.5 mg, Sugar 34.7 g
MAPLE PUMPKIN CHEESECAKE
Steps:
- HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
- BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
- COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving.
- Calories 647,Total Fat Grams41.1,Calories From Fat 370,Saturated Fat Grams 22.9,Saturated Fat Grams Pct DailyValue 114,CholesterolMilligrams 166,SodiumMilligrams 513,Sodium Milligrams Pct Daily Value 21,Total Carbohydrates Grams 45.2,Total Carbohydrates Grams Pct Daily Value 15,Dietary Fiber Grams 2,Dietary Fiber Grams Pct Daily Value 8,Sugars Grams 36.1,Protein Grams 9.2,Protein Grams Pct Daily Value 18,Vitamin A Pct Daily Value 183,Calcium Pct Daily Value 13,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 3,Folate Pct Daily Value 14,Magnesium Pct Daily Value 10,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"
PUMPKIN MAPLE PECAN CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Time 6h55m
Yield 1 (9-inch) cheesecake
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
- In a standing mixer with a 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 springform pan.
- 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 overnight, or for at least 4 hours.
- For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it 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. Stir before serving.
- To serve: Spoon the Maple Pecan Glaze over the cheesecake.
MAPLE PUMPKIN CHEESECAKE W/MAPLE PECAN GLAZE
This is a great Southern twist on a holiday favorite. Something to make it even better is, instead of having with coffee, try having it with a glass of Chai Tea. The Tea has enough spice to compliment this decadent dessert without being overpowering.
Provided by Missy Wimpelberg @MWimpelberg
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat overn to 300 degress. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/2 maple syrup, cinnamon and nutmeg. Mix well. Pour into pie crusts. Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft). Cool. Chill for 2-4 hours.
- While pies chil, make the maple pecan glaze in saucepan. Combine remaining 1/2 maple syrup and 1 cup of whipping cream. Bring to a boil. Boil rapidly 15-20 minutes or until thickened (stirring occasionally) Add pecans to your glaze. Drizzle pie slices with maple pecan glaze. Refrigerate leftovers.
- PLEASE NOTE: This recipe makes 2 deep dish pies, or you can make 3 regular pies. OR you can use a graham cracker crust in a 9 in springform pan.
MAPLE PUMPKIN CHEESECAKE
I think I got this from my local grocery store. It was a big hit with my family when I made it, and the pecan topping and glaze makes it pretty enough to be served at a fancy affair.
Provided by karen
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees.
- In a 9" springform pan, combine graham cracker crumbs, sugar and butter.
- Press crust firmly to cover the bottom of pan.
- In large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add remaining filling ingredients.
- Mix well and pour into pan.
- Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
- Cool on wire rack to room temperature and then refrigerate.
- To prepare glaze: In a medium saucepan, combine whipping cream and maple syrup. Bring to a boil over medium-high heat. Boil rapidly, stirring occasionally, for 15-20 minutes or until thickened. Stir in pecans.
- NOTE: Sauce made be prepared ahead and refrigerated. Reheat in microwave before serving.
- Top with glaze just before serving and refrigerate leftovers.
- NOTE: The original recipe said that the glaze is also good over ice cream and waffles.
Nutrition Facts : Calories 708.4, Fat 47.3, SaturatedFat 26.6, Cholesterol 196.6, Sodium 497.8, Carbohydrate 62.8, Fiber 1.3, Sugar 50.2, Protein 12.4
Tips:
- For a smoother cheesecake, use a food processor to blend the cream cheese until completely smooth.
- Make sure the cream cheese is at room temperature before using it. This will help it blend smoothly with the other ingredients.
- Don't overbeat the eggs. Overbeating can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
This maple pumpkin cheesecake with maple pecan glaze is a delicious and festive dessert that is perfect for any occasion. The cheesecake is creamy and smooth, with a rich pumpkin flavor. The maple pecan glaze is the perfect complement to the cheesecake, adding a sweet and nutty flavor. This cheesecake is sure to be a hit with everyone who tries it.
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