Pumpkin Cheesecake with Candied Nuts

Crust :

• 1 sleeve whole grain graham crackers (1 cup crumbs)
• 5-6 tbsp. grass-fed butter softened

Filling:

• 1 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)
• 2 eggs beaten
• 1 & 1/2 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 cake pan 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 50 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!