maple-pumpkin cheesecake

By MauiDreaming

nice change from pumpkin pie, even family who do not like pumpkin pie, liked cheesecake

Ingredients

• for crust:
• 1 +1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• for filling:
• 3 (8oz) pkgs. cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can pumpkin - not pumpkin pie filling
• 3 eggs, lightly beaten
• 1/4 cup maple syrup
• 1 +1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• for topping:
• 4 tsp. cornstarch
• 2 Tbsp. water
• 2 Tbsp. butter
• 1/2 cup maple syrup
• 3/4 cups chopped walnuts or pecans

Preparation

Step 1

for crust:
combine all ingredients and press into the bottom of a greased 9-inch springform pan, set aside.

for filling:
in a large mixing bowl, beat the cream cheese and milk until smooth. beat in pumpkin. add eggs and blend until just combined. stir in syrup, cinnamon and nutmeg, pour into crust.
place pan on a baking sheet. bake at 325F for 70-75 minutes or until center is almost set. cool on a wire rack for 10 minutes. carefully run a knife around ege of the pan to loosen. cool another hour.

for topping:
in a small bowl, combine the cornstarcha nd water until smooth. in a small saucepan, melt the butter, add syrup and cornstarch mixture. bring to a boil over medium heat, stirring constantly. cook and stir for 1-2 minutes or until thickened. remove from heat, stir in nuts. cool to lukewarm. spoon over cheesecake. refridgerate overnight. remove sides of pan.