Maple Pumpkin Cheesecake

Ingredients:

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine
• 3 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (15 oz.) can solid-packed pumpkin
• 3 eggs
• 1 cup maple syrup, divided
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 cup whipping cream
• 1/2 cup chopped pecans

Directions:

1. In a small bowl, combine crumbs, sugar, and butter; press firmly on bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat cream cheese on medium speed until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup syrup, cinnamon, and nutmeg; mix well. 
3. Pour into springform pan. Bake at 300℉ for for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. 
4. In a saucepan combine cream and remaining syrup. Boil rapidly for 15-20 minutes or until thickened, stirring occasionally. Stir in pecans. Cool. Spoon over the cheesecake before serving.

Submitted by Karen Kunzler