MAPLE PUMPKIN CHEESECAKE

I received this recipe from a free booklet at the supermarket a while back, tried it and with a few changes thought it was perfect. Cheesecakes are one of my favorite things to make and this one is very good, pretty and delicious. Hope you try it!

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1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/4 cup maple syrup
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg

Topping:

4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts

In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
Place pan on a baking sheet. Bake at 325 F. for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
In a small bowl. combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
Bring to a boil over medium-high heat; stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Remove sides of pan. Served with a dollop of whipped cream this makes a beautiful dessert. Let me know if you like it!