Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake

Ingredients:
Crust:
1 1/4 cups of graham cracker crumbs
1/4 cup of sugar
1/4 cup of margarine or butter, melted
Filling:
3- 8 ounce packages of cream cheese -1 14 ounce can of sweetened condensed milk
2 cups of canned pumpkin, not pumpkin pie mix 3 eggs
1/4 cup of maple syrup plus extra if you wish 1 1/2 teaspoon of ground cinnam on
1 teaspoon of nutmeg Whipped toppin g
1/2 cup of chopped pecans

Directions:
Preheat oven to 350 degrees.
Crust:
Combine the graham cracker crumbs, sugar and margarine and press firmly on bottom o-fi n9ch
spring form pan or a 13 X 9-inch baking pan.
Filling:
In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs,
maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or edge springs
back when touched; the middle wi lsltill be slightly soft. Cool. Chill -24 hours.
Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extraa -m
ple syrup.
127
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