Maple- Pumpkin Cheesecake

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Maple- Pumpkin Cheesecake

Yield: 10 servings

Prep Time: 25 min + chill time

Cook Time: 1 hr, 10 min

Ingredients:

1 1/2 cups finely crushed graham crackers (about 20 squares)
1 cup maple sugar (or 1 cup sugar processed with 2 Tablespoons pure maple syrup), divided
1/2 cup salted butter, melted

Three 8-ounce packages cream cheese, softened
1 cup canned pure (unsweetened) pumpkin
1/4 cup pure maple syrup or maple-flavored syrup
1 1/2 teaspoons vanilla extract
3 large eggs, beaten
1/2 cup caramel ice cream topping

Directions:

1. Preheat oven to 325° F.

2. To prepare crust: In a medium bowl, combine graham cracker crumbs, 1/3 cup of the maple sugar, and melted butter. Press crumb mixture onto the bottom and about 2-inches up the sides of an ungreased 9-inch springform pan. Bake for 8 minutes. Cool on a wire rack.

3. To prepare filling: In a large bowl, combine the remaining 2/3 cup maple sugar, cream cheese, pumpkin, maple syrup, and the vanilla. Beat with an electric mixer on medium-speed until combined. Add eggs; beat on low speed just until combined.

4. Gently pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 1 to 1 1/4 hours or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of springform pan. Cool for 30 minutes more. Remove side of springform pan; cool for 1 hour. Cover and chill for at least 4 hours or up to 24 hours.

6. To serve, spoon caramel ice cream topping over top of cheesecake.

Tips:

*Look for maple sugar in gourmet food shops or online at www.vermontcountrystore.com . If you prepare your own maple sugar, be sure to stir thoroughly to break up any clumps.
*To bake ahead, prepare as directed through step 4. Cover with plastic wrap and chill for up to 2 days. Or transfer to a plate and place in a freezer bag or airtight container. Freeze for up to one month. To serve, thaw cheesecake in refrigerator for 24 hours. Continue as directed in step 5.

Source: RecipeGirl.com (via Holiday Baking )