Maple Pumpkin Pie Cheesecake

This morning I noticed a few changing leaves. I absolutely love Autumn! Time for all the delicious pumpkin recipes to be shared.
1/2 cup graham cracker crumbs
1 tablespoon brown sugar
1 tablespoon maple syrup
1 tablespoon butter (melted)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 8 ounce package cream cheese (softened)
1/2 cup pumpkin puree
1 egg (slightly beaten)
1/4 cup brown sugar
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1. Mix the graham cracker, brown sugar, butter, maple syrup, cinnamon and nutmeg.
2. Press the mixture into the bottom of two 4 inch spring form pans.
3. Mix the remaining ingredients in a large bowl until smooth.
4. Pour the mixture into the spring form pans.
5. Bake in a preheated 325F oven until it is set, about 45-60 minutes.
6. Top with whipped cream, if desired.
This recipe makes enough for 2-4 inch spring form pans.
Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.
I realize it wont officially be Autumn for a couple more weeks... August 23rd to be exact, which just happens to be my parent's anniversary. "Happy Anniversary Dad and Mom. I love you two!" Aren't they a good lookin' couple?


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