Maple Pumpkin Cheesecake

• 1 12 cups graham cracker crumbs
• 1 13 cups maple sugar or 1 13 cups granulated sugar
• 12 cup margarine, melted
• 3 (8 ounce) packages fat free cream cheese, softened
• 1 cup canned pumpkin puree
• 1 tablespoon milk
• 1 12 teaspoons vanilla extract
• 34 teaspoon ground allspice
• 34 cup egg substitute
• 12 cup fat free caramel ice cream topping
• assorted fresh berries (for garnish)

1. Preheat oven to 325 degrees F.
2. Have a 9" ungreased springform pan ready.
3. For the crust: combine graham cracker crumbs, 1/3 cup of the sugar& melted margarine.
4. Press into bottom& 2" up sides of springform pan.
5. Bake for 8 minutes; cool on wire rack.
6. For the filling: beat cream cheese, remaining sugar, pumpkin, milk, vanilla& allspice until combined.
7. Add eggs& beat on low speed until combined.
8. Spoon filling into cooled crust-lined pan.
9. Place filled springform pan in another shallow baking pan, and bake at 325 degrees F for approximately 1 hour or until center appears nearly set when gently shaken.
10. Cool in pan on wire rack for 15 minutes.
11. Loosen crust from sides of pan with thin-bladed knife (do not unlatch or remove sides of pan).
12. Let cool 30 minutes more; remove sides of pan& let cool for 1 hour.
13. Cover& chill at least 4 hours (or up to 24 hours).
14. Before serving, drizzle with caramel sauce& garnish with berries.

graham cracker crumbs, maple sugar, margarine, cream cheese, pumpkin puree, milk, vanilla, ground allspice, egg substitute, caramel ice cream topping, fresh berries

Taken from www.food.com/recipe/maple-pumpkin-cheesecake-77720 (may not work)