Maple Pumpkin Cheesecake w/Maple Pecan Praline Glaze

• Vegetarian

• Produce

  • 1 16 ounce can Pumpkin

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Maple syrup, pure
  • 3/4 cup Maple syrup

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Snacks

  • 1 1/4 cups Graham crackers crumbs

• Dairy

  • 1/4 cup Butter
  • 1 14 ounce can Condensed milk, sweetened
  • 3 8 ounce packages Cream cheese
  • 1 cup Heavy whipping cream

Found on throughherlookingglass.com

Ingredients

• 1/4 cup butter, melted
• 1 1/4 cups graham crackers crumbs (the crumbs from approx. 1 sleeve of graham crackers)
• 1/4 cup sugar
• 3 - 8 ounce packages cream cheese, softened
• 1 - 14 ounce can sweetened condensed milk
• 1/4 cup pure maple syrup
• 1 - 16 ounce can pumpkin
• 3 eggs
• 1 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup maple syrup
• 1 cup heavy whipping cream
• 1/2 cup chopped pecans

Directions

• Combine melted butter, graham cracker crumbs and sugar in a small bowl.
• Press into the bottom of a 9 springform pan.
• Set aside.
• In a large mixing bowl, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.
• Pour cream cheese batter into prepared pan.
• Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.
• Pour hot water into the outer pan around the cheesecake, until its about halfway up the sides of the cheesecake pan.
• Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)
• Cool completely, then refrigerate for 6-8 hours before serving.
• In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.
• Bring to a boil.
• Boil rapidly 15-20 minutes, stirring occasionally.
• Cool completely.
• Add 1/2 cup chopped pecans.
• Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.
• This glaze is also delicious on ice cream and pound cake.