Sweet and Spicy Season

Spiced Cheesecake with Maple Pecan Topping

Spiced Cheesecake with Maple Pecan Topping photo: Scott Goodwin

This cheesecake is the perfect fall and Thanksgiving dessert, perfectly easy to bake in advance, and so easy to cozy up with a slice. The original recipe was published in Intermezzo as part of a tentatively called “fall baking article” but to me and Roseann, the article was “sweater weather desserts”.

Be sure to start with room temperature cream cheese, eggs and cream for easier blending.

SPICED CHEESECAKE WITH MAPLE PECAN TOPPING

SERVES 15

Crust

1cup gingersnap cookie crumbs

1 cup graham cracker crumbs

6 tablespoons butter, melted

Cake

2 pounds cream cheese

1/2 cup sugar

1/2 cup brown sugar

2 teaspoons vanilla

4 eggs plus 2 egg yolks, lightly beaten together

1/2  cup heavy cream

2 teaspoons cinnamon

1 teaspoon nutmeg

Topping

4 tablespoons butter

1 cup brown sugar

1/2 cup maple syrup

2 cups pecan halves

1. Preheat oven to 350 ℉. Grease and line a 9-inch springform cake pan with parchment paper. Set aside. 

2. Make crust. In a small bowl, combine gingersnap crumbs, graham cracker crumbs and butter. Mix until blended. Press into the bottom and slightly up the sides of the prepared pan.

3. Bake 8 to 10 minutes. Remove crust from the oven. Cool.

4. In the bowl of a stand mixer ( or with a hand mixer) combine cream cheese, sugar, brown sugar and vanilla. Mix on medium speed until smooth, about 5 minutes. 

5. On low speed, gradually add eggs and yolks and mix well. Add heavy cream, cinnamon and nutmeg.

6. Pour batter into cooled crust.

7. Bake 45 to 50 minutes or until the center stops shaking.

8. Remove from the oven. Cool cake in pan 2 to 3 hours or overnight. ( Can be made 3 to 4 days in advance. Cover cake with foil or plastic wrap and store in the refrigerator).

9. Make topping. In a medium pan combine brown sugar, and maple syrup over low heat. Simmer 2 minutes or until sugar is dissolved. Remove from the heat. Stir in pecans and butter. Stir until butter is melted.

10. Let cool slightly and pour over top of whole cheesecake or slices.