In a large bowl using a stand mixer fitted with paddle attachment, or a hand mixer, beat the cream cheese, pumpkin, sugar, maple syrup, molasses, ground cinnamon and ground nutmeg until combined. Add eggs; beat just until blended.
Pour batter into crust.
Bake 35 to 40 min. or until done. Let cool, then refrigerate 3 hours.
The cheesecake should have a slight jiggle in the center before removing it from the oven.
Use mini semi-sweet chocolate chips to add a festive jack-o'-lantern face to the top of the cheesecake before serving.
Welcome Fall with this delicious cheesecake. And since it makes 8 servings, it's the perfect dessert to serve at your next party.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 48g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.