Recipe: Whitedove463’s Maple-Pumpkin Cheesecake

Today's recipe comes to us from Gamesviller Whitedove463 who wanted to share her delicious Maple-Pumpkin Cheesecake, just in time for Thanksgiving! Whitedove463 says, "I wanted to share my recipe, because if you like cheesecake you will love this one!  It's no ordinary cheesecake; by adding maple and pumpkin it makes every bite mouth watering and delicious. Try this cheesecake and this Thanksgiving you will be thankful!" Here's her creation:

Maple-Pumpkin Cheesecake

• 1 1/2 cups finely crushed graham crackers
• 1/3 cup granulated sugar
• 1/3 cup butter, melted
• 3 8-ounce packages cream cheese, softened
• 1 cup canned pumpkin
• 2/3 cup packed brown sugar
• 1/4 cup pure maple syrup or maple-flavored syrup
• 1 1/2 tsp. vanilla
• 3 eggs, slightly beaten
• 1/2 cup caramel sauce or caramel ice cream topping

Instructions

Preheat oven to 325° F. In a medium bowl combine finely crushed graham crackers, granulated sugar, and melted butter. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of an ungreased 9-inch springform pan. Bake for 8 minutes. Remove from oven. Transfer to a wire rack and let cool.

For the filling, in an extra-large mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add pumpkin, brown sugar, maple syrup, and vanilla. Beat cream cheese mixture until well combined and fold in the eggs.

Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 60 to 70 minutes or until center appears nearly set when gently shaken.

Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from sides of springform pan. Cool for 30 minutes more. Remove sides of springform pan and cool for 1 hour. COver and chill for at least 4 hours or up to 24 hours. Serve with drizzle of caramel sauce or ice cream over the top of cheesecake.

Prep Time: 40 minutes

Cook Time: 60 to 70 minutes

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