Maple-Pumpkin Cheesecake
Ingredients
- 1 1/4 C. graham cracker crumbs
- 1/4 C. sugar
- 1/4 C. margarine or butter, melted
- 3 8 oz. pkg. cream cheese
- 1 14 oz. can sweetened condensed milk
- 2 C. canned pumpkin
- 3 eggs
- 1/4 C. maple syrup plus extra if you wish
- 1 1/2 ground cinnamon
- 1 tsp. nutmeg
- Whipped topping
- 1/2 C. chopped pecans
Directions
Preheat oven to 300 degrees, Combine crumbs, sugar and margarine. Press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan. In large bowl, beat cheese until light. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 C. maple syrup, and spices. Mix well. Pour into pan. Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
