Maple Pumpkin Cheesecake 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 3 8oz package cream cheese, softened 1 14oz can sweetened condensed milk 1 16oz can pumpkin 3 eggs 1 cup maple syrup 1 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt maple pecan glaze Preheat oven to 300. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with maple pecan glaze. Maple Pecan Glaze makes 1 1/4 cups 1 cup whipping cream 3/4 cup maple syrup 1/2 cup chopped pecans In saucepan, combine 3/4 cup maple syrup and whipping cream.; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add chopped peans.