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

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