This is not healthy, but it’s good for a special occasion. I love pumpkin cheesecake and can’t remember the recipe I have used in the past, so this is a combination of several recipes with some of my own ideas and preferences added. I am not afraid to fiddle with a recipe, which can lead to mixed results. But this one turned out pretty well, so here it is.
Preheat oven to 350 degrees.
Make Crust:
- 1 package of graham crackers (approximately 9 full crackers)
- 1/2 stick of butter
Combine in a food processor and press by hand into a greased 9″ springform pan. Set aside.
Make Filling:
- 3 packages cream cheese (8 oz. each), softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 4 eggs
- 1 can pumpkin (15 oz.)
- 1/4 cup maple syrup
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
In a large bowl, combine first four ingredients with an electric mixer. Add remaining ingredients and mix on high speed until smooth and fluffy. Pour mixture into springform pan and tap to get out bubbles. Bake at 350 degrees for one hour and fifteen minutes (possibly longer) until set in the center. When it is set, turn off your oven and crack the oven door to let it cool slowly. I read somewhere that this helps prevent cracking, but mine cracked a bit anyway. The topping will hide any cracks!
Topping:
- 3 tablespoons melted butter
- 1/4 cup brown sugar
- 3 tablespoons maple syrup
- 1 cup chopped walnuts
Mix together first three ingredients. Then add walnuts and pour over cooled cheesecake. Refrigerate for 3 hours or overnight. Serve with fresh cinnamon whipped cream. Now go for a jog. I usually omit that last part.