Pumpkin Maple Cheesecake RecipeA yummy baked cheesecake dessert that is perfect for Fall weather or anytime. Pumpkin Maple Cheesecake Recipe Crust: 1 cup crushed graham crackers 2 tablespoons melted butter Combine graham cracker crumbs and butter and press into the bottom of 9 inch spring form pan. Filling: 1 (16 Ounce) can of solid pack pumpkin 1 cup firmly packed brown sugar 2 (8 ounce) packages light cream cheese 1/2 cup part skim milk ricotta cheese 2 tablespoons flour 1 and 1/2 teaspoons pumpkin pie spice 1 and 1/2 teaspoons maple flavoring 1/2 cup evaporated skimmmed milk 2 eggs at room temperature Preheat oven to 350 degrees. With an electric mixer, beat cream cheese until smooth. Blend in the pumpkin, brown sugar, ricotta cheese, flour, pumpkin pie spice and maple flavoring on high speed for 1 minute. Add evaporated skimmed milk and then one egg at a time, beating after each addition. Pour over crust and bake at 350 degrees oven for 65 to 85 minutes or until almost set. Remove from oven and loosen caked from edge of pan but don't remove the rim. Topping: 1/2 cup sour cream 1 tablespoon granulated sugar 1/4 teapoon maple flavoring Pecans Stir together the topping ingredients and spread on top of the cake after cooling for about 15 minutes. Sprinkle with pecans if desired. Refrigerate for several hours before removing the rim and serving. Serves 14.
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