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Maple Walnut Pumpkin Cheesecake
Ingredients
Crust:
1 1/2 Cups Graham Cracker Crumbs
2 Tbsp Granulated Sugar
1/2 Cup Melted Butter
Mix and press onto bottom and sides of a greased 9" springform pan. Bake at 350 degrees for 8 minutes. Remove and cool in pan.
Filling:
4 - 8oz pkgs cream cheese (room temperature)
1 1/2 Cups Granulated Sugar
4 Eggs
2 Tbsp Vanilla
1 Can Mashed Pumpkin
1/8 Cup Half & Half Creamer
1/8 Cup Maple syrup
1/2 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp ground cloves
Walnut Mixture:
1/2 Cup chopped walnuts
1/4 Cup Maple Syrup
Mix together completely coating nuts.
Preheat oven to 350 degrees. Beat cream cheese until light and fluffy. Add remaining ingredients and beat until smooth and creamy. Place in cooled crust and bake for 50 minutes. (Place pan of water in oven to add moisture while cake is baking). Remove and place walnut mixture on top in a ring around the outside edge of cake.
Bake an additional 10-15 minutes, until top of cake is set, but not solid. Then turn off oven and leave cake in for 1 hour. Remove and cool. Refrigerate in the pan until cold. To remove from pan, run a knife around the edge of the cake and open springform pan.
Serve with whipped cream or plain.
Our special thanks to Rose Sullivan for this great treat!
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