Pumpkin swirl cheesecake with a pecan graham cracker crust. Dark brown sugar gives this dessert extra depth and flavor. Drizzled with a maple caramel sauce.
- 1 cup pecan halves toasted
- 1 cup regular or gluten free graham cracker crumbs
- 2 tablespoons brown sugar
- 4 tablespoons butter melted
- 3 packages cream cheese filling softened (8 oz. each)
- 1 cup packed brown sugar divided
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 eggs lightly beaten
- 1 cup canned pumpkin
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1 cup brown sugar
- 1/4 cup water
- 4 tablespoon salted butter
- 3/4 cup heavy whipping cream
- 3/4 teaspoon maple extract
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Preheat oven to 325 degrees. Grease a spring form pan and wrap bottom (and up sides) with double thickness of foil. Set aside.
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Toast pecans on a baking sheet in oven for 5-6 minutes until fragrant. Remove from oven. Melt 4 tablespoons of butter for 30 seconds in the microwave. Crush gluten free graham crackers in a bag until they resemble crumbs.
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In a food processor combine toasted pecans, graham cracker crumbs, 2 tablespoons brown sugar and melted butter. Pulse until combined. Press mixture into bottom of spring form pan, pushing mixture up the sides about 1" all around. Place pan on a baking sheet and bake for 10-15 minutes until light brown, being careful not to burn.* Remove from oven and cool on a wire rack while you make filling.
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Beat the softenend cream cheese and 3/4 cup of the brown sugar until smooth. Add the sour cream and vanilla and beat until combined. Add the eggs and beat on low until incorporated.
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In a separate bowl, combine the pumpkin, pumpkin spice and cinnamon along with the remaining 1/4 cup brown sugar. Mix until combined. Add 1 1/2 cups of the cream cheese mixture into the pumpkin mixture and stir until completely incorporated.
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Layer filling mixtures by adding alternating 1 cup of batter (beginning with plain filling) into spring form pan. Once all filling is added to the pan, cut through filling with a knife to swirl. Do not cut into crust. Set pan into a large baking or roasting pan. Fill baking pan with 1" hot water to surround spring form pan.
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Bake 60-70 minutes (mine took 70 mins) or until the center appears set (barely jiggles) and the top has lost its sheen. Remove the spring form pan from the water and cool cheesecake on a cooling rack for 10 minutes. Loosen the sides from the pan with a knife and remove the foil. Allow to cool for an additional hour. Cover with plastic wrap and refrigerate overnight for best results. Remove from pan prior to serving.**
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Heat a saucepan over low heat. Combine 1 cup of brown sugar with 1/4 cup of water. Heat until the sugar is dissolved. Add the butter. Once melted, bring mixture to a low boil and boil for 4 minutes. Mixture should be a golden caramel color.
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Remove from heat and add heavy whipping cream and maple extract. Whisk to combine and return to stove.
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Allow mixture to come to a low boil and cook for additional 12-15 minutes until you reach a creamy consistency. Mixture will thicken a bit when cooled, so don't cook it too thick. It should be the thickness of buttermilk when you remove it from the heat. Serve sauce warm or at room temperature over cheesecake or any other dessert.
*An aluminum pan will probably take closer to 15 minutes, whereas a dark nonstick pan will likely be done in only 10 minutes.
**Cheesecake is easier to remove from pan when chilled. Remove cheesecake from pan onto cake stand about 30 minutes before serving for best texture.