Last fall, I was assigned dessert by my Supper Club which meets once a month. I thought a nice pumpkin cheesecake would delight them all and be right in step with the season. At the store I began my search for canned pumpkin. There was not a can in the store!!! I paniced! I had promised cheesecake. When I calmed down, I pushed my cart to the magazine department and found a cooking mag. featuring a Maple Cheesecake. Armed with my new recipe I gathered the necessary ingredients. The cheesecake was a howling success and has since been requested by many of my friends. I hope you like it.
Preheat ovent to 350. For Crust: In a medium bowl combine the 3/4c. flour,3T.brown sugar, the nuts and softened butter. Mix with hands or fork until crumbly. Pat into the bottom of a 10-inch springform pan. Bake in oven for 10-12 minutes until lightly browned. Cool crust on a wire rack while preparing filling.
For filling: In a medium bowl, beat cream cheese with an electric mixer until smooth. Add the remaining ingredients down to the vanilla while beating. Mix well. Add eggs all at once; stir until combined.
Pour filling into the crust-lined pan, spread evenly. Bake for 35-40 minutes or until a 2&1/2 - 3 inch area around the outside edge appears set when gently shaken ( the center will be soft but will set up as cheesecake cools.
Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loose crust from side of pan. Cool for 30 minutes more. Unlock side of pan but don't remove. Cool for 2 hours more. Reattach lock on pan and cover with aluminum foil. Chill for 4-8 hours.
To serve: Remove springform side and cut cold cheesecake. Enjoy!!