Ingredients
1 cup graham cracker crumbs3 tablespoons sugar2 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1/2 cup packed brown sugar1/3 cup sugar1/4 cup maple syrup3 large eggs, room temperature, lightly beaten1 can (15 ounces) pumpkin2 tablespoons cornstarch3 teaspoons vanilla extract1-1/2 teaspoons pumpkin pie spiceTOPPING:1 cup heavy whipping cream3/4 cup maple syrup1/2 cup chopped pecans, toasted Whipped cream, optional
Preparation
Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan.
Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold.
Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.
