Crust:
- 1¼ Cup Graham Cracker Crumbs
- 1/4 Cup ground walnuts
- 1/4 Cup sugar
- 6 tablespoons unsalted butter (melted)
Mix
all ingredients until coated with butter. Press into bottom and up
sides of a sprayed 9" spring foam pan. Put into refrigerator to chill
while making filling.
Filling:
- 3 (8 oz) packages cream cheese (room temperature)
- 14 0unce can sweetened condensed milk (I used fat free)
- 15 ounce can pumpkin or 2 cups fresh processed
- 3 eggs (room temperature)
- ¼ cup pure maple syrup
- 1½ teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
Preheat
oven to 300°F. In large bowl cream cheese until fluffy. Blend in
sweetened condensed milk, scrape sides often to make sure the mixture
stays creamy. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix
until well blended. Pour into chilled spring foam pan. Place a cake pan ¼
filled with water on the rack below center (this helps keep it from
cracking badly). Place cheese cake on center rack. Bake 1 hour 15
minutes to 1 hour 25 minutes. Cheesecake is done when edge springs back
when touched. Center will be slightly soft. Cool slowly and completely
before removing side of pan. Chill in refrigerator. Top with whip cream
and a sprinkling of ground walnuts.
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