1 ¼ cups cinnamon sugar graham cracker crumbs
1/8 cup granulated sugar
¼ cup butter, melted
3 pkgs (8oz) cream cheese
1 can (14oz) Sweetened condensed milk
3 eggs
1 can (15oz) pure pumpkin pie filling
¼ cup maple syrup (no substitutions)
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
Preheat oven to 300°. Combine crumbs, sugar and butter. Press firmly on bottom of 9” springform pan
In a large mixing bowl, beat cheese until fluffy, gradually beat in condensed milk until smooth. Add eggs, pumpkin, maple syrup, cinnamon and nutmeg. Mix well and pour into prepared pan.
Bake for 1 hour & 15 minutes (NOTE: I had to cook it 10-20 minutes more) until edge springs back when lightly touched (center will be slightly soft) cool. Refrigerate for 2-4 hours (or more) before serving.
