This cheesecake brings together all the best fall flavors in one rich, creamy dessert. The crust is extra sturdy and flavorful with plenty of graham cracker crumbs, warm nutmeg, and a full stick of butter. The pumpkin cheesecake layer bakes up smooth and silky, and the maple pecan topping is cooked together so every bite has a glossy, caramel-like finish with tender pecans throughout. It is a beautiful make-ahead dessert perfect for holidays, gatherings, or anytime you want a show-stopping fall treat.
INGREDIENTS
CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 teaspoon nutmeg
1 stick (8 tablespoons) butter, melted
CHEESECAKE:
24 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
15 oz can fresh pumpkin
3 large eggs
1/4 cup maple syrup
1/4 teaspoon salt
2 1/4 teaspoons pumpkin pie spice
2 tablespoons all purpose flour
TOPPING:
1 cup heavy cream
1/3 cup maple syrup
3/4 cup pecan pieces
INSTRUCTIONS
1. Make the crust:
Preheat oven to 350°. In a small bowl, combine the melted butter, brown sugar, nutmeg, and graham cracker crumbs. Mix until well combined. Press the mixture into the bottom of a greased 9 inch springform pan and about 1 inch up the sides. Smooth the crust so the sides are even. Bake for 10 minutes or until no longer moist.
2. Make the cheesecake mixture:
Leave the oven at 350°. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Slowly add in the sweetened condensed milk. With the mixer on low, beat in pumpkin, eggs, maple syrup, salt, pumpkin pie spice, and flour until well combined. Pour the mixture into the crust and bake at 350° for 1 hour. Turn the oven off and prop the door open with a wooden spoon. Let the cheesecake sit in the warm oven for 1 hour to help it set and prevent cracking. Remove from oven and cool to room temperature, then chill for at least 4 hours or overnight.
3. Make the Maple Pecan Topping:
In a medium sauce pot, combine heavy cream, 1/3 cup maple syrup, and pecan pieces. Bring to a boil and cook rapidly for 14 minutes, stirring occasionally. Let the mixture cool completely, then pour over the chilled cheesecake, allowing it to run down the sides. Refrigerate until ready to serve.