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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Ademola Alesinloye
ademola.a44@hotmail.comThis cheesecake is a must-try for any cheesecake lover! It's creamy, flavorful, and has the perfect amount of sweetness.
M Bilal Shah
m-shah@gmail.comI've never made cheesecake before, but this recipe was easy to follow and the cheesecake turned out great!
Joni Baba
b.j@hotmail.comThis cheesecake is the perfect fall dessert! The flavors of pecan and pumpkin are a great combination.
A.S. Humayon
humayon.a55@hotmail.co.ukThis cheesecake was very easy to make, and it turned out perfectly. I will definitely be making it again.
Vihaga Prageth
prageth-vihaga@gmail.comI made this cheesecake for a party, and it was a huge hit! Everyone loved it.
Demetrio Pagan
pagan-demetrio77@gmail.comThis cheesecake was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling.
Sandip Shrestha
s100@yahoo.comI'm not a big fan of cheesecake, but this one was really good! The pecan crust was delicious, and the pumpkin filling was creamy and flavorful.
MatomeDegrade Mangala
mmatomedegrade@gmail.comThis cheesecake is a great way to use up leftover pumpkin puree. It's also a great dessert for fall gatherings.
Rao Tasadduq
tasadduq.rao@hotmail.comI made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
Saro
saro@hotmail.comThis cheesecake was a disappointment. The crust was too thick and the filling was too bland. I wouldn't recommend this recipe.
Whitney Carlson
whitneycarlson@gmail.comI was a little hesitant to try this recipe because I'm not a big fan of pumpkin, but I'm so glad I did! The cheesecake was amazing! The pumpkin flavor was subtle, and the pecan crust was the perfect complement.
TAPAS MONDAL
mondalt@gmail.comI've made this cheesecake several times now, and it's always a crowd-pleaser. The combination of pecan and pumpkin is divine, and the cheesecake is always perfectly creamy and smooth.
Joe LaPlant
laplant.j@yahoo.comThis cheesecake is a bit time-consuming to make, but it's worth it! The end result is a creamy, flavorful cheesecake that is perfect for any occasion.
Caroline Childress
c_c@hotmail.comI followed the recipe exactly, but my cheesecake didn't turn out as well as I hoped. The crust was a little too crumbly, and the filling was a little too dense. I'm not sure what went wrong.
OOSO YOUSSEF
ooso.y0@hotmail.comThis cheesecake was delicious! The pecan and pumpkin flavors were a great combination, and the cheesecake was not too sweet. I would definitely make this again.
Adan Ontiveros
a@gmail.comI made this cheesecake for my family, and they loved it! The crust was flaky and buttery, and the filling was creamy and flavorful. I would definitely recommend this recipe.
DM. Real
d_r@gmail.comThis pecan pumpkin cheesecake was a hit at our Thanksgiving gathering! The flavors were perfectly balanced, and the cheesecake was creamy and smooth. I will definitely be making this again!