Updated: Nov 28, 2020
This is the perfect dish to make during the fall, or anytime really! I love cheesecake and pumpkin so this makes a great combination.
1 1/2 cups graham crackers
1/4 cup butter, browned *see note
3 packages low fat cream cheese (750g) , soft
2 Tbsp vanilla
2 cups pumpkin puree
1/4 cup maple syrup
1 Tbsp cinnamon
2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
Preheat oven to 325˙F.
In food processor combine graham crackers and salt and blend until crumbly. Add butter and blend. Press onto base of a 9-inch springform pan.
In large bowl beat together softened cream cheese, vanilla, pumpkin puree and syrup until smooth. Mix in spices. Beat in one egg at a time. Pour batter into springform pan on top of graham crust.
Bake for 1 hour & 10 minutes until centre is almost set. Center will still be slightly giggly. Run knife around rim of pan to loosen. Let cool fully before removing rim. Refrigerate for 4 hours until fully cooled.
Serve slices with chopped pecans and optional whipped cream with cinnamon!
To make browned butter, add butter to small sauce pan. Place on low heat until fully melted. Once melted keep on low heat until it turns slightly brown, it will smell slightly nutty. This adds a nice unique flavour.
This is the brand of pumpkin I like to use below: