1 and 1/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1/4 cup chopped pecans
For the filling:
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin
3 large eggs, at room temperature
1/4 cup pure maple syrup
1 teaspoon vanilla
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
The pecan glaze:
1 cup heavy whipping cream
3/4 cup pure maple syrup
3/4 cups chopped pecans
Preheat your oven to 325 degrees. Place the graham cracker crumbs in a large bowl along with the sugar and pecans. Stir to mix and add the melted butter. Press crumb mixture firmly into the bottom of a 9 inch springform pan. Prebake the crust for 10 minutes and cool. For the filling: In a stand mixer with the paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. Switch to the whisk attachment, add the additional filling ingredients and whisk on high speed until whipped, light and airy. Pour the pumpkin mixture over par-baked crust in the pan. Bake until the center of your cheesecake appears nearly set, but jiggles a little when shaken, approximately 1 hour and 15 minutes. Cool for one hour. Run a knife around the rim of the pan to loosen the cake but DO NOT remove from the pan. Cover and chill for at least 4 hours. The pecan glaze: In a medium-sized saucepan, combine the whipping cream and maple syrup. Bring to a boil, stirring occasionally. Continue boiling and stirring until slightly thickened, 15-20 minutes. Stir in the copped pecans. Cool slightly and spoon the mixture over your chilled maple pumpkin cheesecake. Slice and serve, or freeze until later.