Velvet Maple Pumpkin Cheesecake with Pecan Glaze
Indulge in the rich and creamy experience of this Velvet Maple Pumpkin Cheesecake, a delightful twist on a classic dessert. Infused with the warmth of pumpkin and enriched by the smoothness of cream cheese, this dessert strikes the perfect balance between sweetness and spice. The decadent pecan glaze adds a luxurious finish, making it not only delicious but also visually stunning for gatherings and special occasions. Elevate your dessert game and impress your guests with this elegant cheesecake that captures the essence of fall in every bite.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Graham cracker crumbs
1 1/4 cups (Crushed into fine crumbs)
Sugar
1/4 cup (Granulated)
Butter
1/4 cup (Melted)
Cream cheese
24 ounces (Softened)
Sweetened condensed milk
14 ounces (N/A)
Pumpkin puree
15 ounces (Canned or homemade)
Eggs
3 (Large)
Pure maple syrup
1/4 cup (N/A)
Cinnamon
1 1/2 teaspoons (Ground)
Nutmeg
1 teaspoon (Ground)
Salt
1/2 teaspoon (N/A)
Whipping cream
1 cup (N/A)
Pure maple syrup (for glaze)
3/4 cup (N/A)
Pecans
1/2 cup (Chopped)
Instructions
1
1. Preheat your oven to 300°F (150°C).
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2. In a 9-inch springform pan, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3
3. Firmly press the crumb mixture into the bottom of the pan to create an even crust.
4
4. In a large mixing bowl, beat the softened cream cheese using an electric mixer until light and fluffy.
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5. Gradually add the sweetened condensed milk, mixing until fully incorporated and smooth.
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6. Add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt to the cream cheese mixture. Mix until well combined and no lumps remain.
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7. Pour the cheesecake filling over the prepared crust in the springform pan.
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8. Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set and the center is slightly soft but springs back when lightly touched.
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9. Remove from the oven and cool on a wire rack to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight if possible.
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10. To prepare the pecan glaze, combine the whipping cream and maple syrup in a medium saucepan. Bring to a boil over medium-high heat.
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11. Reduce the heat and let it boil gently for 15-20 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency.
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12. Stir in the chopped pecans and let cool slightly before serving.
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13. Drizzle the pecan glaze over the cheesecake just before serving. Reheat leftover glaze in the microwave if necessary.
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14. Store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The dessert is a Velvet Maple Pumpkin Cheesecake with Pecan Glaze.
What size pan is required for this recipe?
A 9-inch springform pan is required.
How do you make the crust?
Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand, then press firmly into the bottom of the pan.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C).
How should the cream cheese be prepared before mixing?
The cream cheese should be softened and then beaten with an electric mixer until light and fluffy.
What type of milk is used in the cheesecake filling?
A 14-ounce container of sweetened condensed milk is used.
Can I use homemade pumpkin puree?
Yes, you can use either canned or homemade pumpkin puree.
How many eggs are needed for the filling?
This recipe requires 3 large eggs.
What spices are included in the cheesecake?
The recipe uses ground cinnamon and ground nutmeg.
How long should the cheesecake bake?
Bake it for 1 hour and 15 minutes.
How do I know when the cheesecake is finished baking?
The edges should be set and the center should be slightly soft but spring back when lightly touched.
What is the cooling process for this cheesecake?
Cool it on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
How long does the cheesecake need to chill?
It needs to chill for at least 4 hours, though overnight is recommended.
What are the ingredients for the pecan glaze?
The glaze consists of whipping cream, pure maple syrup, and chopped pecans.
How do you cook the pecan glaze?
Combine whipping cream and maple syrup in a saucepan, bring to a boil, then simmer for 15-20 minutes until thickened.
When should the pecans be added to the glaze?
Stir in the chopped pecans after the glaze has thickened and been removed from the heat.
When should I drizzle the glaze on the cheesecake?
Drizzle the glaze over the cheesecake just before serving.
Can the glaze be reheated?
Yes, you can reheat leftover glaze in the microwave if it becomes too thick.
How should leftovers be stored?
Any leftovers should be stored in the refrigerator.
How much cream cheese is used in total?
The recipe uses 24 ounces of cream cheese.
What is the texture of the crust before baking?
The mixture of graham cracker crumbs, sugar, and butter should resemble wet sand.
How much maple syrup is needed for the filling?
1/4 cup of pure maple syrup is added to the cheesecake filling.
How much maple syrup is needed for the glaze?
The glaze requires 3/4 cup of pure maple syrup.
What is the amount of pumpkin puree needed?
You will need 15 ounces of pumpkin puree.
How many pecans are used?
The recipe calls for 1/2 cup of chopped pecans.
What tool is best for mixing the cream cheese and condensed milk?
An electric mixer is recommended to ensure the mixture is smooth and incorporated.
Is salt used in this recipe?
Yes, 1/2 teaspoon of salt is added to the filling mixture.
How much graham cracker crumbs are needed for the base?
The base requires 1 1/4 cups of graham cracker crumbs.
Can this cheesecake be served for Thanksgiving?
Yes, its pumpkin and maple flavors make it an ideal fall and Thanksgiving dessert.
What is the consistency of the glaze once cooked?
The glaze should reach a syrupy consistency after boiling for 15-20 minutes.