Pumpkin Cheesecake

2 Ready made pie crusts

3 8-ounce packages cream cheese, softened
1 cup brown sugar
1 1 cups canned solid pack pumpkin
1 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3 teaspoon ground cinnamon
1 teaspoon ground allspice (or cloves)
4 eggs

Preheat oven to 325 degrees.
With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Mix in the pumpkin, cream, maple syrup, cinnamon, allspice (or cloves), and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into the crust. Bake in the preheated oven for 75-90 minutes, or until center of cheesecake is set. Rotate the pies after 45 minutes. Allow to cool in pan for 30 minutes, then refrigerate overnight.

*If you want to use a spring form pan and know how to make a crust, by all means, go right ahead! Cook 90 minutes.
*This is a rather thick cheesecake; you can cut down on the fat if you add the equivalent of 4 eggs using egg-replacer.