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1
Preheat the oven to 325 degrees F.
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2
For the crust: Here's a super-easy no-fuss way to make this crust.
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3
Break the graham crackers into a food processor with the sugar.
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4
Pulse until the crumbs resemble fine meal.
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5
Pour the crumbs into a 9-inch springform pan.
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6
Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
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7
Cook's Note: Feel free to experiment with other graham crackers or cookies.
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8
Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
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9
For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy.
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10
Reduce the speed and, with the mixer running, add the eggs.
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11
Increase the speed to incorporate the eggs.
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12
Add in the pumpkin puree, sweetened condensed milk and maple syrup.
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13
Next, add in the cinnamon, nutmeg and salt.
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14
Beat the mixture for awhile; this will make the cheesecake light and fluffy.
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15
Pour the pumpkin mixture into the prepared crust.
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16
Tap the pan lightly on the work surface to remove any air pockets.
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17
Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes.
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18
Cool for 1 hour.
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19
Cover and chill at least 4 hours, or overnight.
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20
For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil.
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21
Boil until slightly thickened, 25 minutes, stirring occasionally.
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22
Stir in the pecan pieces.
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Cover and chill.
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24
Stir together before serving.
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25
To serve: Spoon the maple pecan glaze over the cheesecake.
