Maple Pumpkin Cheesecake W/maple Pecan Glaze Recipe

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Maple Pumpkin Cheesecake w/Maple Pecan Glaze

Missy Wimpelberg


This is a great Southern twist on a holiday favorite. Something to make it even better is, instead of having with coffee, try having it with a glass of Chai Tea. The Tea has enough spice to compliment this decadent dessert without being overpowering.

pinch tips: How to Grease a Pan





10 Min


1 Hr 15 Min


deep dish pie crust
3 pkg
8 oz cream cheese, softened
8 oz
canned pumpkin
1 c
pure maple syrup
1 can(s)
(14 ounces) sweetend condensed milk
1 1/2 tsp
ground cinnamon
1 tsp
ground nutmeg
1 c
whipping cream
1/2 c
chopped pecans

Directions Step-By-Step

Preheat overn to 300 degress. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/2 maple syrup, cinnamon and nutmeg. Mix well. Pour into pie crusts. Bake for 1 hour and 15 minutes or until edges spring back when lightly touched (center will be slightly soft). Cool. Chill for 2-4 hours.
While pies chil, make the maple pecan glaze in saucepan. Combine remaining 1/2 maple syrup and 1 cup of whipping cream. Bring to a boil. Boil rapidly 15-20 minutes or until thickened (stirring occasionally) Add pecans to your glaze. Drizzle pie slices with maple pecan glaze. Refrigerate leftovers.
PLEASE NOTE: This recipe makes 2 deep dish pies, or you can make 3 regular pies. OR you can use a graham cracker crust in a 9 in springform pan.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy