In 2013 I spent Thanksgiving with my extended family in Los Angeles. It was then that I found a recipe for Maple Pecan Cheesecake. Let’s just say it was amazing! It was so good that I sent a message to Facebook that said “Dear Future Husband, I make a mean cheesecake, Love, Your Future Wife.” Somewhere in Denver Andrew read that status and wished that he was the husband.
By Thanksgiving 2014, we were engaged and I altered the recipe a little. Then I officially had the recipe tweaked to my standards by 2015, the year I made Andrew my husband. So here is my recipe for Husband Cheesecake. I hope it gets you a husband too!
- 1 1/3 cups graham cracker crumbs (this is the only place I cheat and buy the crumbs pre crumbed)
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon pumpkin pie spice
- 3 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (15-ounce) can pumpkin
- 3 large eggs, at room temperature for 30 minutes
- 1/4 cup pure grade A maple syrup (the original calls for grade b, which I can never find. Grade a works just fine!)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- dash of salt
In a your springform pan, combine the graham cracker crumbs, sugar, pumpkin pie spice, and melted butter, then press into the bottom to form crust. Pumpkin pie spice is my secret here. In regular cheesecake, I put cinnamon in the crust.
Bake at 350 F for 1 hour and minutes, it should be nearly set but a little jiggly. I cool on the counter for an hour or so, then I chill overnight.
I like to make the glaze fresh the next day, then let it cool 30 minute or so before serving. Glaze is as follows:
- 1 1/2 cup whipping cream
- 1 cup pure grade A maple syrup
- 1 cup chopped pecans
This always bubbles like crazy so get a medium to big pot. Combine the whipping cream and maple syrup and cook on high until it boils. Stir occasionally. Boil until slightly thickened, this takes about five to ten minutes here in the Mile High City. Continue to stir occasionally. Remove from hear, and stir in the chopped pecans. Cool an serve, or chill for later and reheat when you serve.