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.