1 Hour & 10 Minutes
1-1/3 cups graham crackers
1/3 cup sugar
5 tablespoons butter, melted
3- 8 ounce packages of cream cheese, softened
1- 15 ounce can pumpkin
1- 14 ounce can sweetened condensed milk
4 tablespoons maple syrup
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1/2 teaspoon salt
Whipped cream, optional
Preheat oven to 325 degrees F.
Mix the graham cracker crumbs and sugar, add melted butter and press into a 9-inch spring foam pan.
Beat cream cheese on high speed until fluffy. Reduce speed and gradually add each egg. Add pumpkin, sweetened condensed milk, and maple syrup and mix well. Add cinnamon, nutmeg and salt. Beat until light and fluffy.
Pour pumpkin mixture into prepared crust and tap lightly on counter to remove any air bubbles.
Bake about 1 hour and 15 minutes until the center appears set. It will still jiggle slightly.
Remove from oven and cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving and top with piped whipped cream if desired.