Pumpkin Maple Cheesecake

Pumpkin Maple Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 Tbsp vegetable oil
24 oz (750 g) ⅓-less-fat cream cheese, softened
½ cup firmly packed light brown sugar
15 oz (750 g) solid-pack pumpkin puree
½ cup maple syrup
3 large eggs
2 Tbsp cornstarch
2 tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp salt

Directions:
1. Preheat oven to 350°F (180°C). Lightly coat 9-in (23 cm) springform cake pan with cooking spray.
2. In small bowl, stir together cracker crumbs and oil. Press mixture over bottom and ½ in (1 cm) up
side of pan. Bake for 10 minutes, or until crust just begins to color.
3. In large bowl, beat cream cheese and brown sugar until well blended. Beat in pumpkin, maple
syrup, eggs, cornstarch, pie spice, vanilla, and salt until smooth. Pour filling into crust.
4. Bake for 55 to 60 minutes, or until center is just set. Transfer pan to wire rack. Let cool
completely. Cover and refrigerate at least 4 hours before serving.