pumpkin cheesecake

I first saw this recipe when a friend made it last Thanksgiving and posted a picture on facebook. It looked beautiful! I decided it would be a special treat for Thanksgiving this year. I was never one for pumpkin pie, and pecan pie is too much for me, but this is a nice combination of the two, mixed with cheesecake. Feel free to follow normal cheesecake tips such as a water bath and bringing ingredients to room temperature before mixing, but the pecan glaze is quite forgiving of any cracks.

PUMPKIN CHEESECAKE
from Allrecipes

¾ cup graham cracker crumbs
½ cup ground pecans
2 Tbsp white sugar
2 Tbsp brown sugar
¼ cup butter
¾ cup white sugar
¾ cup canned pumpkin
3 egg yolks
1 ½ tsp ground cinnamon
½ tsp ground mace
½ tsp ground ginger
¼ tsp salt
3 eight oz packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 Tbsp whipping cream
1 Tbsp cornstarch
1 tsp vanilla extract
1 cup whipping cream
¾ cup maple syrup
½ cup chopped pecans

COMBINE graham cracker crumbs, ground pecans, 2 Tbsp white sugar, 2 Tbsp brown sugar, and melted butter and mix well. Firmly press mixture into one 9 inch springform pan.

MIX ¾ cup white sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger, and salt in a separate bowl. Set aside. Beat cream cheese until light and fluffy. Gradually add 3/8 cup white sugar. Add egg, egg yolk, and whipping cream. Beat well. Add cornstarch and vanilla. Beat until smooth. Add pumpkin mixture and stir well. Pour into prepared pan.

BAKE at 350°F for 50-55 minutes. Do not overbake. Center may be soft but will firm when chilled. Cool then refrigerate. Finish with pecan glaze, made by simmering 1 cup whipping cream with ¾ cup maple syrup for 20 minutes, then stirring ½ cup chopped pecans. For added decoration, arrange pecan halves in a row around the edge and chopped pecans in the center.