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Maple Pumpkin Cheesecake

For our first Thanksgiving with my husband's family, I wanted to bring a special dish and decided I couldn't go wrong with a dessert that combines cheesecake and pumpkin pie. It was a huge success!—Jodi Gobrecht, Bucyrus, Ohio

12-14 ServingsPrep: 30 min. Bake: 1-1/4 hours + chilling

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs, lightly beaten
TOPPING:
2 cups (16 ounces) sour cream
1/3 cup sugar
1 teaspoon vanilla extract

Directions

In a small bowl, combine the cracker crumbs, sugar and butter. Press
onto the bottom of a greased 9-in. springform pan. Place on a baking
sheet. Bake at 325° for 12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Beat in the
pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low
speed just until combined.
Pour into crust. Place pan on baking sheet. Bake at 325° for

2 of 2

Maple Pumpkin Cheesecake (continued)

Directions (continued)

70-75 minutes or until center is almost set. Combine the topping
ingredients; spread over cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove
sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Nutrition Facts: 1 slice equals 465 calories, 30 g fat (19 g saturated fat), 140 mg cholesterol, 361 mg sodium, 38 g carbohydrate, 2 g fiber, 9 g protein.