Maple Pumpkin Cheesecake Recipe

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 can (15 ounces) solid-pack pumpkin
• 3 eggs, lightly beaten
• 1/4 cup maple syrup
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• TOPPING:
• 4 teaspoons cornstarch
• 2 tablespoons water
• 2 tablespoons butter
• 1/2 cup maple syrup
• 1/2 cup raisins
• 1/2 cup coarsely chopped walnuts

Directions

• In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
• Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
• In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
• Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Yield: 12 servings.

Maple Pumpkin Cheesecake published in Taste of Home October/November 2004, p5