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A Perfect Autumn Delight Recipe

A Perfect Autumn Delight Recipe
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★★★★★

5.1 from 25 reviews

This Maple Pecan Pumpkin Cheesecake combines the rich, creamy texture of classic cheesecake with the warm spices of pumpkin and the natural sweetness of pure maple syrup. Topped with toasted maple-coated pecans, this autumn-inspired dessert is perfect for celebrations or cozy fall gatherings.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup pecans, finely chopped
  • ¼ cup brown sugar, packed
  • ½ cup unsalted butter, melted

For the filling:

  • 16 oz cream cheese, softened to room temperature
  • 1 cup pumpkin puree (canned or homemade)
  • ¾ cup granulated sugar
  • ½ cup pure maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt

For the topping:

  • 1 cup pecans, halved
  • ¼ cup pure maple syrup
  • Whipped cream, for serving (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, finely chopped pecans, brown sugar, and melted butter. Stir until the mixture is evenly moistened and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 10 minutes. Once done, remove from the oven and allow it to cool while you prepare the filling.
  2. Make the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, about 2-3 minutes. Add in the pumpkin puree, granulated sugar, and maple syrup to the cream cheese. Mix on medium speed until all ingredients are well incorporated and the mixture is uniform. Add the eggs one at a time, mixing well after each addition to ensure they are fully blended. Finally, stir in the vanilla extract, ground cinnamon, nutmeg, ginger, and salt, mixing until the filling is smooth and creamy.
  3. Assemble and Bake: Carefully pour the pumpkin cream cheese filling over the cooled crust within the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center. Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for about 1 hour. This helps prevent cracking on the surface.
  4. Prepare the Topping: While the cheesecake cools, toast the halved pecans in a dry skillet over medium heat for approximately 5 minutes, stirring frequently until they become fragrant and slightly golden. Remove the skillet from the heat and drizzle the maple syrup over the toasted pecans, stirring to ensure they are evenly coated. Allow this mixture to cool.
  5. Chill and Serve: Once the cheesecake is completely cooled, cover it and refrigerate for at least 4 hours, or preferably overnight for best results. When ready to serve, gently remove the sides of the springform pan. Top the cheesecake with the maple-coated pecans for a delightful crunch. Serve each slice with a dollop of whipped cream, if desired, for an extra touch of indulgence.

Notes

  • Make sure cream cheese is softened to avoid lumps in the cheesecake filling.
  • Use pure maple syrup for authentic flavor; imitation syrups will alter the taste.
  • Allow the cheesecake to cool in the oven with the door slightly open to prevent cracking.
  • Refrigerate overnight for best flavor and texture.
  • For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.
  • Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

Keywords: Pumpkin cheesecake, pecan cheesecake, maple pecan dessert, fall dessert, Thanksgiving dessert, pumpkin dessert, cheesecake recipe

Find it online: https://kitchenwithkai.com/a-perfect-autumn-delight-recipe/