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

 * 1) Preheat oven to 325ºf.
 * 2) Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch spring-form 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 1¼ hours or until center appears nearly set when shaken.
 * 7) Cool 1 hour.
 * 8) Cover and chill at least 4 hours.
 * 9) To serve, spoon some maple pecan glaze over cheesecake.
 * 10) Garnish with whipped cream and pecans if desired.
 * 11) Pass remaining sauce.
 * 12) Store leftovers covered in refrigerator.

Maple pecan glaze

 * 1) In medium-sized saucepan, combine whipping cream and maple syrup and bring to a boil.
 * 2) Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.
 * 3) Stir in chopped pecans.
 * 4) Cover and chill until served.
 * 5) Stir before servings.