Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups packed brown sugar
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 cup chopped pecans
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and brown sugar until smooth. Add pumpkin puree, eggs, maple syrup, and pumpkin pie spice. Beat until well combined.
- Step 3: Stir in 3/4 cup of the chopped pecans. Pour the batter over the graham cracker crust.
- Step 4: Bake in preheated oven for 55-65 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 5: Remove from oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Step 6: Before serving, sprinkle with the remaining 1/4 cup of chopped pecans.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days, or freeze for longer storage.
- For a gentler flavor, try toasting the pecans before chopping and adding them to the batter.
- Serve chilled with a dollop of whipped cream or a drizzle of extra maple syrup for added richness.
- If you are impatient, cut a slice while it's slightly warm for a gooey, decadent treat (but be prepared for a less firm texture).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American