Preheat oven to 325 degrees. Wrap a double thickness of heavy-duty foil around outside of a greased 9 in springform pan. Mix cracker crumbs and sugar; stir in butter. Press onto bottom of sprayed pan.
Beat the cream cheese, sugars and maple syrup until smooth. Add eggs, beat on low just until blended. Whisk in the pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over the crust. Pace springform pan in a larger baking pan; add 1 inch 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 for 1 hour longer. Refrigerate overnight, covering when cheesecake is completely cooled.
For topping, combine whipping cream and maple syrup in a small saucepan over medium het; bring to a boil. Continue boiling stirring occasionally, until sauce is slightly thickened, 15-20 minutes. Stir in the toasted pecans. Refrigerate until well chilled. Remove rim from pan. Stir the toppings and spoon over chilled cheesecake.
Toasting nuts- Bake in a shallow pan for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally Submitted
11/20/2016
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