Recipe 1260 - Brown Sugar Cheesecake
Recipe 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.
Continue to:
Other Recipes:
- 1436 - Sour Cream Dip
- 1393 - Zucchini and Carrot Casserole
- 1407 - Applesauce Cookies
- 1314 - Cream Cheese Egg Salad
- 1267 - Frozen Coconut Punch
- 1344 - Chocolate Chip Sour Cream Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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