Preheat the oven to 325 degrees F.
For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
To serve: Spoon the Maple Pecan Glaze over the cheesecake
If you have to make this quickly and do not have 4 hours to let it cool, you can put it in the freezer for 1-1/2 to 2 hours. This will firm it up enough to enjoy it, however the consistency will be more like pumpkin pie then cheesecake, but you can put whatever you have left in the refigerator and it will firm up by morning.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 297 (77%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 192.2mg||59 %|
|Sodium 353mg||12 %|
|Potassium 122.2mg||3 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 18.4g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 388
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