Maple Pecan Cheesecake

By Dale Eisenbraun, Hill City, SD

A maple and pumpkin flavored Cheesecake with a maple and pecan glaze


1 cup ginger snap crumbs
1/2 cup finely chopped pecans
5 Tbsp butter melted
24 oz cream cheese
3 Lg eggs
15 oz pumpkin puree
14oz can sweetened condensed milk
3 Tbsp Crown Maple Syrup Dark Amber
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 cup heavy cream
2/3 cup chopped pecans
2/3 cup Crown Maple Syrup (Dark Amber)
Ice Cream:
1 cup reserved cheesecake batter
1 cup heavy cream
1 Tbsp Crown Maple Syrup (Dark Amber)


Making the crust:
Mix together the ginger snap crumbs, finely chopped pecans and melted butter then press into an 8" spring form pan. Bake at 350 for 8 to ten minutes. Set aside.

Making the filling:
Blend eggs, pumpkin, condensed milk, maple syrup and spices, set aside. Mix the softened cream cheese in a stand mixer with paddle on low speed until smooth. Slowly add pumpkin mixture until creamy. Reserve 1 cup of the cream cheese mixture and pour the rest into a spring form pan on top of the crumb mixture and bake at 350 for 1 to 1 1/2 hours until the cheesecake is slightly firm but still has some jiggle in the middle. Allow to stand 15 minutes then loosen the sides with a knife before removing the ring and allowing to cool completely.

Making the topping:
Heat the cream, maple syrup and pecans over medium-high heat until boiling. Then, reduce heat and cook until thickened and allow to cool before spreading over the cooled cheesecake.

Making the ice cream:
Add 1 cup of cream and 1 Tbsp maple syrup (Dark Amber) to reserved cheesecake mixture and freeze in an ice cream maker according to the manufacturer's instructions. Serve alongside the cheesecake.

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