Step 1

Pre-heat oven to 375F/190C. Lightly spray an 8 inch / 20 cm round springform cake pan or line a regular pan with parchment paper.

Step 2

Mix the graham cracker or cookie crumbs and the melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.

Step 3

In a small bowl add the eggs and beat just to combine.

Step 4

In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugars and combine, then add the yogurt combine, add the vanilla, salt, pumpkin and spice combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.

Step 5

Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 50-55 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the maple whipped cream. Enjoy!

Step 6

In a medium bowl, whip the cream until soft peaks form, then slowly add the maple syrup and continue to beat until stiff.