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Maple-Pumpkin Cheesecake Recipe

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This recipe for Maple-Pumpkin Cheesecake is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ½ c. finely crushed graham cracker crumbs
1 1/3 c. sugar
½ c. butter, melted
3 8oz. packages cream cheese, softened
1 c. canned pumpkin
1 Tbsp. whipping cream
1 ½ tsp. vanilla
¾ tsp. ground allspice
3 eggs, slightly beaten
caramel ice cream topping

Directions:
Directions:
Preheat oven to 325 degrees. For crust, in a medium bowl combine crushed graham crackers, 1/3 cup of sugar, and the melted butter. Press crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9 inch springform pan. Bake for 8 minutes. Remove from oven and cool.
For filling, in a medium mixing bowl beat cream cheese, the remaining 1 cup sugar, pumpkin, cream, vanilla, and allspice with a mixer on medium speed until combined. Add eggs; beat on low speed just until combined. Spoon filling into crust-lined pan. Place pan in a shallow baking pan. Bake about 1 hour or until center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Using a thin bladed knife or narrow spatula, loosen crust from side of pan; cool for 30 minutes more. Remove side of pan; cool for 1 hour. Cover and chill for 4 to 24 hours before serving. Just before serving, spoon warmed caramel sauce over each slice.

 

 

 

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