ANN CRISWELL’S PUMPKIN CHEESECAKE

MAKES 10 TO 12 SLICES Crust (recipe follows) 4 (8-ounce) packages cream cheese,

softened (can use reduced-fat) ¼ cup firmly packed brown sugar 3 eggs 2 tablespoons flour 1 (30-ounce) can pumpkin pie mix (see

note) ¼ cup chopped pecans or walnuts Maple syrup Pecans and whipped cream (or mixture of whipped topping and nonfat vanilla yogurt) for garnish

Instructions: Preheat oven to 325 degrees. Make crust. Unwrap cheese and place in a microwavesafe dish. Soften cheese in microwave at medium (50 percent) power 2 minutes. Beat cheese in large bowl until fluffy. Gradually add sugar. Add eggs, 1 at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in pecans. Pour into crust.

Bake 1 hour and 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cheesecake will not crack on top. Brush top with maple syrup or pour as much as desired on top of the cheesecake. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream.

To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin, increase sugar to 1½ cups, use 5 eggs, use ¼ cup flour and add 2 teaspoons pumpkin pie spice.

CRUST ¾ cup graham cracker crumbs 3 tablespoons melted butter or margarine 1 teaspoon cinnamon 2 tablespoons firmly packed brown sugar 3 tablespoons chopped pecans or walnuts (optional)

Grease a 9-inch springform pan or coat with nonstick cooking spray. Combine crumbs, butter, cinnamon, sugar and pecans. Line bottom and partly up sides of pan; refrigerate until ready to add filling.