Pumpkin Maple Cheesecake

Happy Halloween! Today, I feel like I have to rant (when do I not?). I came to school dressed like Wednesday Addams (yea I still dress up >.<), with stripy socks, collared shirt buttoned to my neck and braided pigtails. I thought I was dead on with the costume, but I have had 2 people in my class think I was Britney Spears. Yes, the Britney Spears in her school girl outfit. I mean... my dress up is SUPER conservative. I'm choking in my buttoned collar and have absolutely no skin exposed! Other than that, I've been told I look like a Japanese schoolgirl. Ungh...

On a brighter note, this pumpkin cheesecake was such a hit! It has a subtle spicy-ness and warmth with a definite pumpkin note. This is a cheesecake I need to make again! 

Pumpkin Maple Cheesecake

adapted from allrecipes.com (makes a 5" cake)
*double ingredients for 9" except use 3 eggs not 4

Crust
1 cup graham cracker crumbs
1.5 tbsp sugar
1/4 tsp powdered ginger
2 tbsp butter, melted

Cheesecake
12 oz cream cheese, softened (1 1/2 packages of 8oz)
1/2 can of sweetened condensed milk (7oz)
3/4 cup pumpkin puree (drained*)
2 medium eggs
2 tbsp maple syrup
1/2 tbsp vanilla
1 tsp pumpkin pie spice + 1 tsp cinnamon
pinch of salt
1 tbsp all-purpose flour

1. Preheat oven to 325F
2. layer 2 kitchen towels in a bowl and put 1 cup of pumpkin puree and let it drain for 10 mins. Cover it with another 2 kitchen towels again. The puree won't stick at all but this gets rid of all the excess water. You should end up with 3/4 cup of a ball of pumpkin that you can pick up
3. To make the crust, mix the crumbs, sugar, ginger together. Drizzle in the butter and mix. Pat the crust mix into a 5" spring form pan. Bake for 8-10 mins and let cool
4. For the cheesecake, beat cream cheese until fluffy. Gradually beat in the condensed milk. While beating, add the pumpkin puree, eggs, syrup, vanilla and salt and spices.
5. Gently mix the flour in (try not to over mix). Bake at 325F for 50 mins.
6. DO NOT take it out of the oven. Just switch the oven off and let it sit there for 3 hours. This prevents the surface from cracking and no meddling with water baths!
7. Chill for at least 2 hours and best overnight for a perfect cheesecake texture. Enjoy!