Maple Pumpkin Cheesecake

Ingredients

 * 1 ¼ cups graham cracker crumbs
 * ¼ cup sugar
 * ¼ cup margarine or butter, melted
 * 3 (8-ounce) packages cream cheese, softened
 * 1 (14-ounce) can sweetened condensed milk
 * 1 (15-ounce) can pumpkin
 * 3 eggs
 * ¼ cup maple syrup
 * 1 ½ tsp. ground cinnamon
 * 1 tsp. ground nutmeg
 * 1/2 tsp salt
 * maple pecan glaze
 * whipped cream
 * pecan halves

Directions

 * 1) Preheat oven to 325º. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of a 9-inch spring-form pan. With the mixer, beat cream cheese until fluffy.
 * 2) Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into a prepared pan.
 * 3) Bake 1 ½ hours or until the center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
 * 4) To serve, spoon some maple pecan sauce over the cheesecake. Garnish with whipped cream and pecans.
 * 5) Pass the remaining sauce. Store leftovers covered in refrigerator.

Maple pecan Glaze

 * 1) In a medium-sized saucepan, combine 1 cup whipping cream and 3/4 cup pure maple syrup; bring to a boil.
 * 2) Boil rapidly, 15 to 20 minutes, or until slightly thickened; stir occasionally. Stir in ½ cup chopped pecans.
 * 3) Cover and chill until served. Stir before serving.