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Devilish Desserts: Maple Pumpkin Cheesecake

Source of Recipe

Homemaker's Magazine, November 1999


List of Ingredients

--Crust--
1 1/3 cups graham crumbs
2 tablespoons maple syrup
2 tablespoons butter -- melted

--Filling--
1 1/2 pounds light cream cheese -- softened
1/2 cup granulated sugar
4 eggs -- at room temperature
1/2 cup maple syrup
1 teaspoon vanilla
1 can pumpkin (14 oz/398 ml) --OR 1 2/3 cups
Whipped cream -- optional


Recipe

In bowl, mix together graham crumbs, maple syrup and butter. Press crumbs firmly into bottom of 9-inch springform pan. Bake in 375º oven for 8 minutes; let cool.

In large bowl, with electric mixer, beat together cream cheese and sugar until smooth. Beat in eggs, one at a time. Beat in maple syrup, vanilla and pumpkin just until combined (do not overbeat.) Pour over prepared crust.

Bake in 350ºF oven for 1 hour or until just set in centre. Run knife around edge of cake to prevent cracking. Let cool at room temperature.

Cover and chill overnight in refrigerator. To serve, cut into wedges; if desired, garnish with whipped cream.