True Lemon Pumpkin Cheesecake

Ingredients

• 3/4 c

  graham cracker crumbs, toasted bread crumbs, or ground almonds (if making gluten-free)

• 1/2 c

  all-purpose flour (use gluten-free flour, if desired)

• 3/4 c

  toasted walnut halves

• 1/2 c

  light brown sugar

• 3 tbsp

  butter or butter substitute, softened 

• 2 lb

  cream cheese, at room temperature

• 2 c

  light brown sugar

• 5

  large eggs

• 3 tbsp

  all-purpose flour (use gluten-free flour, if desired)

• 1 tsp

  ground cinnamon

• 1 tsp

  ground allspice

• 4

  packets True Lemon

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• 1 tsp

  vanilla extract

• 30 oz

  (2 15oz cans) pure pumpkin puree (not canned pumpkin pie filling)

• 1/4 c

  maple syrup Whipped cream, as topping

Directions

1. Sift flour, True Lemon, cinnamon, and allspice together.
2. On low setting on electric mixer combine the cream cheese and brown sugar. Whip until the cream cheese mixture is light and creamy. Add eggs and beat until just mixed, lower mixer setting and add half of the dry sifted ingredients, then half of the pumpkin puree. Repeat the process until all ingredients are combined.
3. Place spring form pan on a large roasting tray. Pour the cheesecake filling into the crust. Drizzle the maple syrup into the filling. Optional: using a skewer, carefully drag maple syrup through filling so it has a marbled effect.
4. Transfer entire tray to oven. Fill the roasting tray with hot water so that it comes half-way up the side of the pan. Bake for 1 1/2 hours, until the edges are firm and the center is still slightly wobbly when gently shaken. Remove from oven and the water bath and allow to cool for 30 minutes before placing in the fridge to chill for 4 hours or overnight.