Pumpkin Cheesecake Recipe

Ingredients for Filling:

1 eight ounce package cream cheese, softened
1/2 cup canned pumpkin
1 egg plus 1 egg white, slightly beaten
1/4 cup brown sugar
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon cloves

Directions:

Preheat over to 375 degrees.  In a seperate bowl, beat cream cheese with an electric mixer until smooth. Stir in sugar and then egg mixture. Add pumpkin, maple syrup and spice and mix with a spoon. (no mixer at this point.)  Place mixture in pie crust. Bake in oven for 15 minutes.  Let cool 15 or 20 minutes. Refrigerate until ready to serve.

Tip:

To make mini cheesecakes, you can make your own crust out of 1 cup graham crackers, 2 teaspoons brown sugar, 1/3 stick melted butter, 1 teaspoon maple sytrup, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg

When ready to serve, top with Cool Whip and sprinkle of cinnamon as a finishing touch!

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