Pumpkin Cheesecake with Candied Nuts

pumpkin cheesecake

Crust :

Filling:

  • 2 eight oz package neufchutel cheese (or cream cheese) softened
  • 1 fifteen ounce can pumpkin puree
  • 2 tsp. vanilla flavoring
  • 1 cup maple sugar (or other sugar)
  • 1/2 cup all purpose flour
  • 3 eggs beaten
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt

Preheat oven to 325.  Pulse graham crackers in a food processor or blender until it is crumbs. In a bowl combine crumbs and butter until moist. Press mixture into the bottom of a 9×3 inch round cake pan (or a 9×9 casserole dish – for a square cake) and bake 10 minutes. Let cool.

Put cheesecake filling ingredients into a food processor and blend until smooth and creamy. Pour ingredients onto the baked graham crust and place it into the oven for one hour. Turn off the oven and let the cheesecake sit inside the oven for 45 minutes.

Garnish with Candied Nuts.

Candied Nuts Topping:

  • Whole walnuts or pecans, toasted
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. butter

Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 2-3 minutes. Pour hot syrup on top of nuts and let cool completely.  Garnish cheesecake with candied nuts. Enjoy!