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Pumpkin Cheesecake

Serves 16
3 packs graham crackers
3/4 cup butter, melted
40 oz cream cheese, softened
1 cup sour cream, at room temperatre
1 cup sugar
6 eggs, at room temperature
1 cup pumpkin puree
1/2 cup flour, sifted
1/2 cup maple syrup
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
3 Tbsp lemon juice
1 Tbsp vanilla extract
  1. Crush your crackers till very well crumbled in a food processor or blender. Combine crumbs and butter in a bowl and press into the bottom of a 10 or 11" cheesecake pan with fingers. Place in the freezer.
  2. Preheat oven to 350ºf. In a mixer, beat the cream cheese, sour cream and sugar on medium high speed until very smooth, about 3 minutes.
  3. Add the eggs one at a time to the cream cheese mixture, beating after each addition. Fold in remaining ingredients with a spatula.
  4. Pour batter over frozen crust. Bake for 60 to 75 minutes or until top is light brown and center has a slight jiggle to it. Let cool in pan on wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours.
  5. Serve with whipped cream and a dash of nutmeg or cinnamon and enjoy. 
*The key to ensuring your cheesecake does NOT crack is to make sure your ingredients are brought to room temperature. Trust me!!  
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