Pumpkin Layered Cheesecake with Maple Pecan Glaze

Pumpkin Layered Cheesecake with Maple Pecan Glaze

This Pumpkin Layered Cheesecake is an impressive fall dessert, just right for holiday gatherings or special celebrations.

With a smooth cream cheese filling over a classic graham cracker crust, the cheesecake bakes in a water bath for a silky, crack-free finish.

A rich layer of spiced pumpkin mixture is poured over the cheesecake filling, creating a striking two-layer effect that highlights the warm, autumnal flavors.

Topping it off is a luscious Maple Pecan glaze that not only adds a stunning finish but also enhances the flavor of the pumpkin.

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This dessert is guaranteed to be the star of any dessert table!

 

 

Ingredients:

Crust

  • 8 graham cracker sheets (5 ounces), finely ground (1 cup)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

 

Filling

  • 2 pounds cream cheese, room temperature (four 8-ounce bars)
  • 1-1/2 cups plus 2 tablespoons sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup solid-pack pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

 

Maple Glaze with Pecans

Directions:

Cheesecake

  1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment round.
  2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool.
  3. Reduce oven temperature to 325°F. Wrap outside of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil.
  4. With an electric mixer on medium, beat cream cheese until fluffy and smooth, about 3 minutes.
  5. Reduce to low speed; add sugar in a slowly. Add salt and vanilla; beat until well combined.
  6. Add eggs, 1 at a time, beating after each until just combined (do not overmix).
  7. Pour three-quarters of the cream cheese filling over crust.
  8. Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg.
  9. Pour the Pumpkin mixture over top of cream cheese filling.
  10. Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
  11. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmoulding.

 

Glaze

  1. In a small sauce pan, combine the maple syrup and whipping cream.
  2. Bring to a boil. Boil rapidly about 10 minutes, stirring occasionally.
  3. Cool.
  4. Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving. (Pecan pieces can also be added to the glaze before pouring)
  5. Sprinkle Better Halves Pecan Pieces on glaze.

 

(The glaze is also delicious on ice cream and pound cake)

 

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