| Pumpkin Pecan Cheesecake
16 ounces of cream cheese
6 eggs
1/2 cup of maple sugar-free syrup
1 cup of canned, unsweetened pumpkin
1 cup of pecans, chopped
1 teaspoon of cinnamon
1/4 teaspoon of ground cloves |
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TOPPING:
1 cup of pecan halves for garnish
1 cup of maple sugar-free syrup
Preheat oven to 350ºF. Combine all ingredients, except the topping, in a blender and blend until smooth. Pour into a deep dish pie pan that has been prepared with spray oil. Bake for 50 to 55 minutes or until the center is set. Remove from oven. Garnish with pecan halves and brush on maple syrup. Chill completely. Serve with or without whipped cream.
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