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Maple-Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




1 1/2 cups graham cracker crumbs (about 20 crackers)
1 1/3 cup maple sugar or granulated sugar
1/2 cup (1 stick) butter (melted)
3 8-oz. pkgs. cream cheese (softened)
1 cup canned pumpkin
1 tablespoon whipping cream
1 1/2 teaspoon vanilla
3/4 teaspoon ground allspice
3 eggs (slightly beaten)
1/2 cup caramel ice cream topping


Recipe



Preheat oven to 325°. In a medium bowl, mix cracker crumbs, 1/3 of the maple sugar, and melted butter. In an ungreased 9-inch springform pan, press crumb mixture onto bottom of the pan and about 2 inches up the sides. Bake for 8 minutes. Remove from oven and cool on a wire rack.

In a mixing bowl, beat cream cheese, the remaining 1 cup maple sugar, pumpkin, whipping cream, vanilla, and allspice with an electric mixer on medium speed until combined. Add eggs and beat on low speed until just combined.

Preheat oven to 325°. Spoon filling into crust-lined pan. Place pan in a shallow baking pan. Bake about 1 hour or until center appears nearly set when gently shaken.

Cool in springform pan on wire rack for 15 minutes. Loosen crust from sides of pan with a narrow spatula and cool an additional 30 minutes. Remove sides of pan, cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.

Just before serving, spoon caramel topping over top of cheesecake. Makes 10 servings.