Pumpkin Maple Cheesecake

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This is a fantastic recipe to serve in autumn, around halloween. It seems very time consuming, but that is the refrigerating time. The outcome will be a luscious cheesecake! 8) ** note: if using 13x9-inch pan, bake 50 to 60 minutes, or until cake is set when shaken**

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Steps

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Preheat oven to 325f.

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Combine crumb sugar and butter.

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Press mixture into 9-inch spring form pan.

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Beat cream cheese until nice and fluffy.

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Then add condensed milk.

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Blend until smooth.

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Add in pumpkin , maple syrup , eggs , cinnamon , nutmeg , and salt.

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Mix up well.

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Pour into pan.

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Bake 1 1 / 4 hours or until appears to be set when shaken.

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Let cool for about 1 hour , then cover and refrigerate for at least 4 hours.

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Before serving , add pecan maple glaze.

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You may add , whipped cream , chocolate or sliced pecans to garnish if desired !.

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--pecan maple glaze--.

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In saucepan combine maple syrup and whipping cream.

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Bring it to a boil for about 15-20 minutes , or until thick.

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Stir on occasion.

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Lastly , add in pecans.

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Ingredients

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graham cracker crumbs, sugar, margarine, fat free cream cheese, sweetened condensed milk, pumpkin, eggs, maple syrup, ground nutmeg, cinnamon, salt, whipping cream, pecans