Directions

1. Preheat oven to 350°F. Lightly coat 9-inch springform cake pan with nonstick cooking spray.
2. In small bowl, stir together cracker crumbs and oil. Press mixture over bottom and 1/2 inch up side of
3. pan. Bake until crust just begins to color, about 10 minutes.
4. In large bowl, beat together cream cheese and brown sugar until well blended. Beat in pumpkin, maple syrup, eggs, cornstarch, pie spice, vanilla, and salt until smooth. Pour filling into crust.
5. Bake cheesecake until center is just set, 55 to 60 minutes. Transfer pan to wire rack. Let cool completely. Cover and refrigerate at least 4 hours before serving.

Nutrients Per Serving: 236 calories, 6 g protein, 22 g carbohydrates, 14 g fat, 7 g saturated fat, 72 mg cholesterol, 1 g fibre, 291 mg sodium.