For the crust you'll need:
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 you'll need:
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
For the glaze you will need:
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.
Pre-bake the crust for 10 minutes and cool.
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 additional filling ingredients and whisk on high speed until whipped, light and airy. Pour pumpkin mixture over pre-baked crust into your prepared 9 inch spring form 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.
To prepare your pecan glaze:?
1 cup heavy whipping cream
3/4 cup pure maple syrup
3/4 cups chopped pecans
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.
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