This cheesecake is rich and full of fall flavors. Make this the night before your gathering to save yourself some time and sanity.
Ingredients Needed:
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1 1/2 c. crushed graham crackers
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1/3 c. sugar
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1/2 c. butter (melted)
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3- 8 oz. packages of cream cheese (softened)
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1 c. canned pumpkin
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2/3 c. brown sugar
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1/4 c. pure maple syrup
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1 1/2 t. vanilla
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3 eggs (slightly beaten)
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caramel sauce
Preheat oven to 325°. In a medium bowl combine graham cracker crumbs, sugar, and melted butter. Pat mixture on bottoms and up sides of a 9” springform pan. Bake for 8 minutes. Remove from oven and set aside.
Pour into the graham cracker crust. Set springform pan in a shallow baking dish and put in oven. Bake for 1 hour or until center is set.
Remove from oven and cool for 15 minutes. Run a knife around the edge of the pan to loosen the crust. Cover cheesecake and chill in the fridge for 4 hours.
When ready to serve, take the cheesecake out of the refrigerator. Sprinkle some graham cracker crumbs and drizzle with caramel syrup on top. Remove the ring from the springform pan and slice.
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