maple pumpkin cheesecake YUMMY!

Prep: 40 minutes
Bake: 68 minutes
Oven : 325 F
Cool: 1 ¾ hours
Chill: 4 hours
Makes: 12 slices

1 ½ cups finely crushed graham crackers
1/3 cup granulated sugar
1/3 cup, butter, melted
3 8 oz packages of cream cheese, softened
1 cup canned pumpkin
2/3 cup packed brown sugar
¼ cup pure maple syrup or maple flavored syrup
1 ½ teaspoons vanilla
3 eggs slightly beaten
½ caramel sauce or caramel ice-cream topping

(1) Preheat oven to 325 F. In a medium bowl combined finely crushed graham crackers, granulated sugar, and melted butter. Press crumb mixture onto the bottom and 1 ½ inches up to the sides of an ungreased 9 inch pan. Bake for 8 minutes. Remove from oven. Transfer to a wire rack ; cool completely

(2) Meanwhile, for filing, in an extra large mixing bowl beat cream cheese w/ 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. Fold in eggs

(3) Pour filling into crust lined pan. Bake for 60 – 70 minutes or until center appears nearly set when gently shaken

(4) Let cool for an hour

(5) Cover and chill for 4 to 24 hours

(6) To serve, top w/ caramel sauce and more crushed graham crackers

This is amazing! ENJOY