Thanksgiving

Maple-Pumpkin Cheesecake is for Dessert.

Maple-Pumpkin Cheesecake takes 40 minutes to prepare.

Maple-Pumpkin Cheesecake takes 68 minutes to cook.

Maple-Pumpkin Cheesecake makes 12 servings.

The ingredients for Maple-Pumpkin Cheesecake are:

Oreo Baking Crumbs, 1 1/4 cups
Melted Butter, salted, .25 cup
Pecans, .5 cup, chopped
Softened Cream Cheese, 24 oz (3 8 oz packages)
Pumpkin, canned, without salt, 1 cup
Brown Sugar, 2/3 cup, packed
Maple Syrup, .25 cup
Vanilla Extract, 1.5 tsp
Eggs, fresh slightly beaten, 3 large

Here is how you make Maple-Pumpkin Cheesecake:

1.Preheat oven to 325F. Combine the melted butter Oreo crumbs, and pecans (if desired toast the pecans slightly before chopping and adding to the mix) in a bowl. Press the mixture onto the bottom and up the sides of a 9 inch springform pan. Set aside.2.Beat cream cheese with an electric mixer on high to medium for several minutes until smooth. Add pumpkin, brown sugar, maple syrup and vanilla. Beat until well combined scraping sides. Fold in beaten eggs (or mix on low until combined).3.Pour filling into crust-lined pan. Place on shallow pan or foil in case spring form leaks. Bake 60-70 minutes until center appears nearly set when gently shaken. The top may crack but should mostly heal back up while cooling in fridge.4.Cool on wire rack 15min. Loosen from sides of pan with a thin knife, cool another 30 min. Remove springform, cover and refridgerate 4 to 24 hours (it tastes even better the next day so make one day ahead if possible). If I'm bringing the cheesecake somewhere I don't totally remove the springform, just loosen to cool then do back up to transport and cover top with saran.Serving Size: makes 12 slicesNumber of Servings: 12Recipe submitted by SparkPeople user KARMA70.

The nutritional information for Maple-Pumpkin Cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 399.8

• Total Fat: 30.2 g
• Cholesterol: 118.8 mg
• Sodium: 277.5 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 1.6 g
• Protein: 7.1 g