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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is an amazing cheesecake. Lots of wonderful flavors going on. Enjoy Ingredients:
1-1/2 cups graham cracker crumbs |
1-1/3 cup maple sugar |
1/2 cup butter melted |
24 ounces cream cheese softened |
1 cup canned pumpkin |
1 tablespoon whipping cream |
1-1/2 teaspoons vanilla |
3/4 teaspoon ground allspice |
3 eggs slightly beaten |
1/2 cup caramel ice cream topping |
Directions:
1. Preheat oven to 325.
2. In a medium bowl mix cracker crumbs, 1/3 cup of the maple sugar and melted butter.
3. In an ungreased spring form pan press crumb mixture on bottom and about 2 inches up the sides.
4. Bake for 8 minutes then remove from oven and cool on a wire rack.
5. Beat cream cheese, remaining maple sugar, pumpkin, whipping cream, vanilla, and allspice with an electric mixer on medium speed until combined.
6. Add eggs and beat on low speed until just combined.
7. Preheat oven to 325.
8. Spoon filling into crust lined pan then place pan in shallow baking pan.
9. Bake 1 hour then cool in pan on wire rack for 15 minutes.
10. Loosen crust from sides of pan with a narrow spatula and cool an additional 30 minutes.
11. Remove sides of pan and cool 1 hour.
12. Cover and chill at least 4 hours or up to 24 hours.
13. Just before serving spoon caramel topping over top of cheesecake.
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