Moist Maple Pumpkin Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 can (15 ounces) solid-pack pumpkin
• 3 large eggs, room temperature, lightly beaten
• 1/4 cup maple syrup
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 4 teaspoons cornstarch
• 2 tablespoons water
• 2 tablespoons butter
• 1/2 cup maple syrup
• 1/2 cup raisins
• 1/2 cup coarsely chopped walnuts

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan; set aside.
3. In a large 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 springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake for 65-75 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. Refrigerate overnight, covering when completely cooled.
5. 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.
6. Remove rim from pan. Top cheesecake with raisin mixture to serve.

graham cracker crumbs, sugar, butter, cream cheese, condensed milk, solidpack pumpkin, eggs, maple syrup, ground cinnamon, ground nutmeg, cornstarch, water, butter, maple syrup, raisins, walnuts

Taken from www.tasteofhome.com/recipes/moist-maple-pumpkin-cheesecake/ (may not work)