Maple Pumpkin Cheesecake

Name: Maple Pumpkin Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 cheesecake, 10 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1 1/3 cups maple sugar or 1 1/3 cups granulated sugar; 1/2 cup margarine, melted; 3 (8 ounce) packages fat free cream cheese, softened; 1 cup canned pumpkin puree; 1 tablespoon milk; 1 1/2 teaspoons vanilla extract; 3/4 teaspoon ground allspice; 3/4 cup egg substitute; 1/2 cup fat free caramel ice cream topping; assorted fresh berries (for garnish)

Submitted by Mary Scheffert

"I found this recipe in BH&G & modified it to cut the fat & calories. Feel free to indulge & use the full-fat counterparts of the ingredients if you wish. Prep time does not include chill time."

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Ready In:: 1hr 15mins
Ingredients:: 11
Yields:: 1 cheesecake
Serves:: 10

ingredients

1 ¹⁄₂ cups graham cracker crumbs
1 ¹⁄₃ cups maple sugar or 1 1/3 cups granulated sugar
¹⁄₂ cup margarine, melted
3 (8 ounce) packages fat free cream cheese, softened
1 cup canned pumpkin puree
1 tablespoon milk
1 ¹⁄₂ teaspoons vanilla extract
³⁄₄ teaspoon ground allspice
³⁄₄ cup egg substitute
¹⁄₂ cup fat free caramel ice cream topping
assorted fresh berries (for garnish)

directions

Preheat oven to 325 degrees F.
Have a 9" ungreased springform pan ready.
For the crust: combine graham cracker crumbs, 1/3 cup of the sugar& melted margarine.
Press into bottom& 2" up sides of springform pan.
Bake for 8 minutes; cool on wire rack.
For the filling: beat cream cheese, remaining sugar, pumpkin, milk, vanilla& allspice until combined.
Add eggs& beat on low speed until combined.
Spoon filling into cooled crust-lined pan.
Place filled springform pan in another shallow baking pan, and bake at 325 degrees F for approximately 1 hour or until center appears nearly set when gently shaken.
Cool in pan on wire rack for 15 minutes.
Loosen crust from sides of pan with thin-bladed knife (do not unlatch or remove sides of pan).
Let cool 30 minutes more; remove sides of pan& let cool for 1 hour.
Cover& chill at least 4 hours (or up to 24 hours).
Before serving, drizzle with caramel sauce& garnish with berries.

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RECIPE SUBMITTED BY

Mary Scheffert

Peoria, IL

I have been a Central Illinois resident all my life. My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)! I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery. Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!

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