Serves: 16
Total Calories: 357
1. In small bowl combine crumbs and 1/4 cup sugar. Add margarine or butter. Toss until combined. Press onto bottom of 9-inch springform pan. Set aside.
2. In large mixing bowl beat cream cheese, 1 cup sugar and flour on medium speed of electric mixer until fluffy. Add pumpkin, 1/4 cup syrup, cinnamon and nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Pour over crust in pan.
3. Bake on baking sheet at 375°F for 55 to 60 minutes or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes. Refrigerate at least 2 hours.
4. In small saucepan whisk together juice and cornstarch. Stir in 3/4 cup syrup. Cook and stir over medium heat until boiling and slightly thickened. Cool. Stir in walnuts.
5. Serve sauce over cheesecake slices. Store cheesecake and sauce in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds
This Maple Pumpkin Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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