Please note that shipping charges are based on the total after a discount code is applied, so eligibility for free shipping (or a reduced shipping rate) may change once a discount code is applied at check-out
For example, if you have a 20% off discount code and your total here is $40.00, once you add the 20% discount code at check-out, your order would now be $32, and would be eligible for $4.95 shipping but not free shipping.
Also, we do our very best to get your order processed as quickly as possible. However, the estimated delivery date provided is only an estimate. Any delays on the part of the UPS or carrier are out of our control. Therefore, currently we cannot refund expediated shipping costs.
100% Happiness Guarantee
Each and every one of us here at True Citrus is committed to providing our customers with the best products possible.
That is why we take pride in extending a 100% guarantee of satisfaction. If, for whatever reason, you are not happy with your True Citrus product,
please email or call us toll-free for a replacement or refund of your purchase price.
Preheat oven to 375 degrees. Grease a 9-inch spring form pan. If your pan does not seal completely, wrap outside with tinfoil and tape to make water-tight seal.
Combine cracker crumbs, flour, walnuts and 1/2 cup of light brown sugar in a food processor or blender and pulse until finely ground, add butter substitute and mix just until smooth. Press the mixture into the pan. Bake for 10-12 minutes until firm.
For the filling:
Sift flour, True Lemon, cinnamon, and allspice together.
On low setting on electric mixer combine the cream cheese and brown sugar. Whip until the cream cheese mixture is light and creamy. Add eggs and beat until just mixed, lower mixer setting and add half of the dry sifted ingredients, then half of the pumpkin puree. Repeat the process until all ingredients are combined.
Place spring form pan on a large roasting tray. Pour the cheesecake filling into the crust. Drizzle the maple syrup into the filling. Optional: using a skewer, carefully drag maple syrup through filling so it has a marbled effect.
Transfer entire tray to oven. Fill the roasting tray with hot water so that it comes half-way up the side of the pan. Bake for 1 1/2 hours, until the edges are firm and the center is still slightly wobbly when gently shaken. Remove from oven and the water bath and allow to cool for 30 minutes before placing in the fridge to chill for 4 hours or overnight.
Top with whipped cream just before serving, if desired!
This is great to make ahead of time and keep in the fridge overnight!