#1260 - Brown Sugar Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup butter (melt after measuring)
3 - 8oz. Philadelphia cream cheese (softened)
1 cup Libby's canned pumpkin
2/3 cup Domino's dark brown sugar (packed)
1/4 cup good quality maple syrup
2 tsp. vanilla
3 slightly beaten eggs
1/2 cup caramel ice cream topping (comes in a jar)

In a bowl add graham cracker crumbs, white sugar and melted butter--stir. Press the graham cracker mixture into the bottom (and slightly up the side) of a 9" springform cheesecake pan. Bake the crust at 325 degrees for 9 minutes--cool completely after baking. In a mixer add cream cheese--beat. Add brown sugar, maple syrup and vanilla--beat. Add pumpkin--beat. Remove bowl from mixer--add slightly beaten eggs to the batter and fold them in using a spoon. Pour batter on top of the cooled crust in the springform pan. Bake at 325 degrees for 1 hour or until almost set. Cool completely, then drizzle caramel ice cream topping over the top of the cheesecake. Refrigerate overnight.