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Pretty Pumpkin Cheesecake

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Submitted by: BakingBabchi2

 

A sweet sauce with maple syrup, raisins and pecans is the perfect topper for a delicate pumpkin cheesecake.
 

Ingredients

  • Cookie Crust:
  • 3/4 cup unsalted butter, melted
  • 1 1/4 cups packed brown sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • Filling:
  • 3 8-oz packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 tbsp + 1 tsp cake flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 4 large eggs, slightly beaten
  • 1 1/4 cups canned pumpkin
  • Topping:
  • 4 tsp cornstarch
  • 2 tbsp water
  • 2 tbsp unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 1/2 cup dark raisins
  • 1 cup coarsely chopped pecans

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Method

Crust: In a medium bowl, combine melted butter, brown sugar, maple syrup and egg. Sift together flour, baking soda, salt and cinnamon then add to creamed mixture, beating until well blended. Gather up dough, wrap in plastic wrap, and chill 2 hours. Preheat oven to 350 degrees. Press cookie crust dough into bottom and two thirds up sides of a 10 x 2 1/2 inch springform pan. Filling: In a large mixing bowl, beat cream cheese until light and fluffy then beat in sugar. Sift together flour, cinnamon, and nutmeg, add to cream cheese mixture, beating on low to combine. Beat in vanilla and heavy cream. Whisk eggs into pumpkin and add to batter. Mix on low speed, scraping down sides of bowl, until well combined. Pour filling into crust in pan and bake 45 minutes. Turn oven off, leave oven door slightly ajar, and let rest for 15 minutes. Open door completely and let cake rest inside for 1 hour. Remove pan from oven and cool completely. Topping: Mix cornstarch and water until smooth. Melt butter in a small saucepan over medium heat. Add maple syrup and cornstarch mixture. Bring to a boil and cook over medium high heat, stirring constantly until thickened, 1-2 minutes. Remove from heat then stir in raisins and pecans. Cool to lukewarm then spoon topping over cheesecake. Refrigerate overnight before removing sides of pan.

 

Notes: This delicious cheesecake might take a little extra time to create, but it's worth it. Tasty, delicious and pretty as a picture.

 

Number of Servings: 8-10

 

Submitted by: BakingBabchi2 ()

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