Maple Pumpkin Cheesecake

==Ingredients==
* 1¼ cups graham cracker crumbs
* ¼ cup sugar
* ¼ 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
* ¼ cup maple syrup
* 1½ tsp ground cinnamon
* 1 tsp ground nutmeg
* ½ tsp salt
* whipped cream and pecan halves, optional
=== Maple pecan glaze ===
* 1 cup (½ pint) whipping cream
* ¾ cup pure maple syrup
* ½ cup chopped pecans
==Directions==
# Preheat oven to 325ºf.
# Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch spring-form pan.
# With mixer, beat cream cheese until fluffy.
# Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well.
# Pour into prepared pan.
# Bake 1¼ 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 glaze 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 whipping cream and maple syrup and bring to a boil.
# Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.
# Stir in chopped pecans.
# Cover and chill until served.
# Stir before servings.
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Category:Cheesecake Recipes
Category:Thanksgiving