Pumpkin Cheesecake
Ingredients
The crust
-
2
cups
pecans (plus more for garnish if desired)
-
⅛
teaspoon
salt
-
4
tablespoons
butter (softened)
The cheesecake filling
-
1
pound
cream cheese (softened, 2 – 8 ounce blocks)
-
½
cup
pure maple syrup
-
1¼
teaspoons
pumpkin pie spice
-
3
units
eggs
-
1
cup
pumpkin puree
The whipped cream topping
-
½
cup
heavy cream
-
1
teaspoon
pure maple syrup
Instructions
- Preheat the oven to 375°F.
- Process the pecans and salt in a food processor until coarse crumbs form, then mix in the softened butter.
- Press the pecan mixture into the bottom and sides of a pie pan and bake for 10 to 15 minutes until brown.
- Lower the oven temperature to 350°F.
- Beat the cream cheese and maple syrup together until smooth, then add the pumpkin pie spice and eggs one at a time.
- Mix in the pumpkin puree until just combined.
- Pour the filling into the baked crust and bake at 350°F for 30 minutes, then reduce the temperature to 325°F and bake for an additional 10 to 15 minutes.
- Cool the cheesecake in the fridge for several hours before adding whipped cream.
- To make the whipped cream, beat the cream and syrup together until fluffy and decorate the pie as desired.
Nutrition Facts (estimated)
Servings
8
Calories
558
Total fat
50g
Total carbohydrates
23g
Total protein
8g
Sodium
301mg
Cholesterol
159mg
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