 Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter or margarine
3 (8-oz.) packages softened cream cheese
1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)
1 (16-oz.) can pumpkin
3 eggs
1/4 cup pure maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Directions: HEAT oven to 300 F.
COMBINE crumbs, sugar and butter.
PRESS firmly on bottom of 9-inch springform pan.
With mixer, BEAT cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
ADD pumpkin, eggs, maple syrup, cinnamon and nutmeg; mix well.
POUR into prepared pan.
BAKE 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft).
COOL and chill.
Makes one 9-inch cheesecake.
For Walnut Raisin Glaze:
2 tablespoons water
4 teaspoons cornstarch
2 tablespoons melted butter or margarine
1/2 cup pure maple syrup
1/2 cup chopped walnuts
1/2 cup Sun-Maid Natural Raisins
COMBINE water and cornstarch.
In small saucepan, MELT butter.
ADD maple syrup and cornstarch mixture; cool and stir until slightly thickened.
ADD chopped walnuts and raisins.
SPOON over cheesecake.
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