1260 - Brown Sugar Cheesecake#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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1260 - Brown Sugar Cheesecake#
(by Shirley McNevich)
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup butter (melt after measuring)
3 - 8oz. Philadelphia cream cheese (softened)
1 cup Libby's canned pumpkin
2/3 cup Domino's dark brown sugar (packed)
1/4 cup good quality maple syrup
2 tsp. vanilla
3 slightly beaten eggs
1/2 cup caramel ice cream topping (comes in a jar)
In a bowl add graham cracker crumbs, white sugar and melted butter-
-stir. Press the graham cracker mixture into the bottom (and slightly
up the side) of a 9" springform cheesecake pan. Bake the crust at 325
degrees for 9 minutes--cool completely after baking. In a mixer add
cream cheese--beat. Add brown sugar, maple syrup and vanilla--beat.
Add pumpkin--beat. Remove bowl from mixer--add slightly beaten
eggs to the batter and fold them in using a spoon. Pour batter on top
of the cooled crust in the springform pan. Bake at 325 degrees for 1
hour or until almost set. Cool completely, then drizzle caramel ice
cream topping over the top of the cheesecake. Refrigerate overnight.
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