Pumpkin Cheesecake
Oct 10th, 2002, 09:11am, Posted by Nancy

CRUST
3/4 cup graham cracker crumbs
3 tablespoons melted butter
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans (opt.)

FILLING
4 (8 ounce) cream cheese
1/4 cup sugar or firmly packed brown sugar
3 eggs
2 tablespoons flour
1 (30 ounce) can pumpkin pie mix
1/4 cup chopped pecans or walnuts

Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely.

NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.

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