Pumpkin Cheesecake

Get ready for delicious (and maybe gaining 5 lbs). This was my first time making a real cheesecake yesterday and I think it turned out pretty good, too bad if you missed book club.

(recipe/photo from thelongthread.com)

 Crust:

1 Package Graham Crackers (about 9)

1/4 cup butter

Press into 9" springform pan

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. This may prevent cracking, but mine still cracked. Maybe you have a better secret. 

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.