This is a yummy pumpkin cheesecake served with a topping of pecan syrup. To prepare this cheesecake recipe, you will require the ingredients mentioned below.
Ingredients:
1. 50g of white sugar.
2. Three eggs.
3. Half a teaspoon of salt.
4. 55g of salted butter.
6. A teaspoon of nutmeg.
7. A quarter cup of maple syrup.
8. One and quarter cup of graham wheat crackers.
9. Three packets (8 ounces) of cream cheese. (Preferably ricotta cheese but mascarpone or any other cream cheese will also do fine)
10. One and a half teaspoons of cinnamon, ground.
11. A can (14 ounces) of condensed milk (preferable EAGLE brand of sweetened condensed milk).
12. 12 ounces of maple syrup. (Out of the 12 ounces, 3 ounces will be used for the cheesecake and the remaining 9 ounces will be used for the syrup).
13. One cup of whipping cream
14. 56g (2 ounces) of pecans, chopped.
Preparation:
1. First power on the oven and preheat it to about 325 degrees fahrenheit.
2. Take a bowl and mix together the white sugar, salted butter and the graham crackers. Now transfer this mixture into a nine inch round sping form pan and flatten the mixture firmly on the base of the pan.
3. Now take a large sized bowl and whip the cream cheese in it so that it becomes light and fluffy. Pour the condensed milk into this bowl and whip it in as well.
4. Add in the eggs, 3 ounces of maple syrup, ground cinnamon, salt, nutmeg, and pumpkin into the bowl. Mix all the ingredients together and then pour the mixture into the spring form pan.
5. Place the pan in the oven and let it bake for about 80 minutes or until the central region of the cheesecake looks to be set when lightly jerked. Once the cheesecake is baked, let it cool down for about an hour and then cover it.
6. To prepare the pecan topping, take a saucepan and mix together the remaining 9 ounces of maple syrup and the whipping cream. Heat the mixture on a medium flame and let it boil while stirring occasionally. Once the mixture has come to a boil, let it continue to boil for another 20 minutes or till the mixture thickens. Add in the pecans and stir them mixture well. Cover and refrigerate it before serving.
While serving, simply layer the syrup over the top of a pumpkin cheesecake slice.
