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Maple Pumpkin Cheesecake
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Sweet and a must have for cheesecake lovers!
Crust:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8.00 ounces) packages cream cheese
1 (14.00 ounces) can sweetened condensed milk
2 cups canned pumpkin
3 eggs
1/4 cup maple syrup, plus extra if you wish
1-1/2 ground cinnamon
1 teaspoon nutmeg
whipped topping
1/2 cup chopped pecans
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 a large bowl, beat cheese until light. Gradually beat in the condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, and spices. Mix well. Pour into the 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 by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
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