Delightful Pumpkin Cheesecake

Submitted by Rose Conner of Akron

Crust:

3T butter, melted

3T sugar

1 1/2C graham cracker crumbs

Filling:

4 (8oz) pkgs Cream cheese, softened

1 1/2C sugar

4 eggs, room temp.

2T maple syrup

1 tsp ginger

1/2 tsp nutmeg

1 tsp cinnamon

1/4C EVAPORATED milk

1C pure pumpkin

Topping:

2C Sour cream

1/4C sugar

1T maple syrup

Preheat oven to 325. CRUST: Melt butter & mix with sugar & crumbs. Press into bottom of 9" pan. Bake 10 min. FILLING: Beat cream cheese & sugar until well blended. Add eggs one at a time, mixing on low speed. Add remaining ingred. & mix until blended. Pour over crust. Bake 1 hr & 5 min. or until almost set. TOPPING: combine sour cream, sugar & syrup. Top cheesecake with mix and return to oven for an additional 15 min. Allow to stand at room temp for 1 hour. Refridgerate 4 hr/overnight before serving.