Maple Pumpkin Cheesecake

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 ...


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 cinnamon

1 teaspoon of nutmeg Whipped topping

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 of 9-inch

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 will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.


Source  :  http://chillapple.blogspot.com/2009/11/maple-pumpkin-cheesecake.html