Average Rating: 4.916666TOTAL TIME: Prep: 30 min. Bake: 70 min. + chilling
YIELD: 16 servings.Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 2 tablespoons butter, melted
FILLING:- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1/4 cup maple syrup
- 3 large eggs, room temperature
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons vanilla extract
- 1-1/2 teaspoons pumpkin pie spice
TOPPING:- 1 cup heavy whipping cream
- 3/4 cup maple syrup
- 1/2 cup chopped pecans, toasted
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Remove rim from pan. Stir topping; spoon over chilled cheesecake.
Nutrition Facts
1 slice: 393 calories, 26g fat (13g saturated fat), 106mg cholesterol, 220mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 5g protein.
