In a medium bowl, combine graham cracker crumbs, butter, and sugar. Transfer to a 9-inch springform pan and press crumbs firmly onto bottom.
Bake at 350 for 6-8 minutes. Cool completely.
Reduce oven temp to 325 degrees.
Using a stand-mixer or hand-mixer, beat the cream cheese, brown sugar and pumpkin pie spice until blended. Add the sour cream and ½ cup maple syrup, mix well. Add the eggs, one at a time, and continue to beat until incorporated. Pour the mixture over the crust.
Bake 50-60 minutes or until the center is almost set. Cool for about one hour. Run a knife along the outside edge to loosen from the pan. Refrigerate for at least 2 hours but up to 4 hours before serving.
Using a medium sided saucepan, bring the whipping cream and ½ cup maple syrup to a boil, stirring constantly. Simmer on medium-low heat for about 10 minutes or until reduced to 2/3 Cup, stirring constantly. Cool completely.
Pour over the cheese cake and spread out to sides. Remove outside edge of springform pan. Sprinkle chopped walnuts on top. Slice and serve.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
In a medium bowl, combine graham cracker crumbs, butter, and sugar. Transfer to a 9-inch springform pan and press crumbs firmly onto bottom.
Bake at 350 for 6-8 minutes. Cool completely.
Reduce oven temp to 325 degrees.
Using a stand-mixer or hand-mixer, beat the cream cheese, brown sugar and pumpkin pie spice until blended. Add the sour cream and ½ cup maple syrup, mix well. Add the eggs, one at a time, and continue to beat until incorporated. Pour the mixture over the crust.
Bake 50-60 minutes or until the center is almost set. Cool for about one hour. Run a knife along the outside edge to loosen from the pan. Refrigerate for at least 2 hours but up to 4 hours before serving.
Using a medium sided saucepan, bring the whipping cream and ½ cup maple syrup to a boil, stirring constantly. Simmer on medium-low heat for about 10 minutes or until reduced to 2/3 Cup, stirring constantly. Cool completely.
Pour over the cheese cake and spread out to sides. Remove outside edge of springform pan. Sprinkle chopped walnuts on top. Slice and serve.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.