Maple Pumpkin Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup Sugar
• 1/4 cup margarine or butter, melted
• 3 x (8-ounce) packages cream cheese, softened
• 1 x (14-ounce) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
• 1 x (15-ounce) can pumpkin (2 cups)
• 3 eggs
• 1/4 cup maple syrup
• 1 1/2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp salt
• Maple pecan Glaze
• whipped cream and pecan halves, optional

Directions

1. Preheat oven to 325º.
2. Combine graham cracker crumbs, Sugar and butter; press firmly on bottom of 9-inch springform pan.
3. With mixer, beat cream cheese until fluffy.
4. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well.
5. Pour into prepared pan.
6. Bake 1 1/4 hours or until center appears nearly set when shaken.
7. Cool 1 hour. Cover and chill at least 4 hours.
8. To serve, spoon some Maple pecan Sauce over cheesecake.
9. Garnish with whipped cream and pecans if desired.
10. Pass remaining sauce.
11. Store leftovers covered in refrigerator.

Maple pecan Glaze

1. In medium-sized saucepan, combine 1 cup (1/2pint) whipping cream 3/4 cup pure maple syrup bring to a boil.
2. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.
3. Stir in 1/2 cup chopped pecans.
4. Cover and chill until served.
5. Stir before servings.