Description
A delicious and creamy Maple Pecan Pumpkin Cheesecake perfect for Thanksgiving celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, maple syrup, eggs, vanilla, and spices. Mix until well combined.
- Fold in the chopped pecans.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use brown sugar instead of white sugar.
- Top with whipped cream and additional pecans before serving.
- Can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg