PECAN PUMPKIN CHEESECAKE
I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.
Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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Malaya Jenkins
[email protected]This cheesecake was a bit of a disappointment. The crust was dry and crumbly, and the filling was too dense. I would not recommend this recipe.
Sakina Adams
[email protected]I made this cheesecake for my family and they loved it! It was so easy to make and it turned out perfectly. The cheesecake was creamy and smooth, and the pecan topping added a nice crunch. I will definitely be making this again.
Leigha Marie
[email protected]This cheesecake was absolutely incredible! It was the perfect balance of sweet and tart, and the crust was flaky and buttery. I will definitely be making this again and again.
Elivila Renatus
[email protected]I would not recommend this recipe. The cheesecake was bland and flavorless. I was very disappointed.
Bronson Kerton
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was grainy. I followed the recipe exactly, so I'm not sure what went wrong.
Rais Asad
[email protected]The crust was a little too thick for my liking, but the filling was delicious. I would make this again, but I would use a different crust recipe.
Kevin Hlamulo
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling.
Rao Raoiqbal
[email protected]This cheesecake was amazing! The flavors of the pumpkin and pecans were perfect together. I would highly recommend this recipe.
Frankie Kociolo
[email protected]I followed the recipe exactly and the cheesecake turned out great! It was so creamy and decadent. I will definitely be making this again.
Teyan Kauser
[email protected]This cheesecake was a bit of a disappointment. The crust was dry and crumbly, and the filling was too dense. I would not recommend this recipe.
Emanii Pollard
[email protected]I made this cheesecake for my family and they loved it! It was so easy to make and it turned out perfectly. The cheesecake was creamy and smooth, and the pecan topping added a nice crunch. I will definitely be making this again.
Abenezer Lema
[email protected]This cheesecake was absolutely incredible! It was the perfect balance of sweet and tart, and the crust was flaky and buttery. I will definitely be making this again and again.
Nev Thomas
[email protected]I would not recommend this recipe. The cheesecake was bland and flavorless. I was very disappointed.
Paul Lazar
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was grainy. I followed the recipe exactly, so I'm not sure what went wrong.
Imna Imtiyaz
[email protected]The crust was a little too thick for my liking, but the filling was delicious. I would make this again, but I would use a different crust recipe.
Rahat Tech Tube
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling.
Konlan James
[email protected]I followed the recipe exactly and the cheesecake turned out great! It was so creamy and decadent. I will definitely be making this again.
Bimal Panthi
[email protected]This cheesecake was amazing! The flavors of the pumpkin and pecans were perfect together. I would highly recommend this recipe.
Islam Bangash
[email protected]I made this cheesecake for Thanksgiving and it was a hit! Everyone loved it. The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this again.
Tanzib Arhan
[email protected]This was a delicious and easy-to-follow recipe. The cheesecake was smooth and creamy, and the pecan topping added a nice crunch. I would definitely make this again!