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Vermont Maple-Pumpkin Cheesecake

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Directions

Crust:
1 cup graham cracker crumbs
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3 tbsp melted butter

 

Topping:
1 cup sour cream
1/4 cup sugar
1 tbsp maple syrup

 

Filling:
3 eight oz pkgs cream cheese (softened)
3/4 cup sugar
6 eggs
1 1/2 cups canned pumpkin
1 tbsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger

 

For Crust: combine graham cracker crumbs, ginger, cinnamon. Stir in melted butter. Press onto bottom of a 9” springform pan. Bake for 10 minutes at 325°

For Filling: Beat cream cheese until smooth, add sugar and blend well. Blend one egg at a time, add the pumpkin, maple syrup, cinnamon, nutmeg and ginger. Stir until smooth. Spoon filling into crust-lined pan. Bake at 325° for 45 minutes or until center appears set when gently shaken.

 

For Topping: Combine sour cream, sugar and maple syrup. Spread evenly over baked cheesecake and bake five more minutes. Cool for 15 minutes, loosen crust from pan. When cool, cover and chill at least four hours.