Maple Pumpkin Cheesecake

Ingredients :

1 1/4 cups graham crumbs.
1/4 cup sugar.
1/4 cup margarine or butter, melted.
3 8-ounce packages cream cheese, softened.
1 14-ounce can Eagle Brand sweetened condensed milk.
1 15-ounce can pumpkin.
3 eggs.
1/4 cup maple syrup.
1 1/2 teaspoons ground cinnamon.
1 teaspoon ground nutmeg.
1/2 teaspoon salt.

For the maple pecan glaze.

1 cup whipped topping.
3/4 cup pure maple syrup.
1/2 cup chopped pecans.

Methods :

1. Preheat oven to 325 degrees F.
2. Combine graham cracker crumbs, sugar and butter and mix well.
3. Press mixture firmly on bottom of 9-inch spring form pan to make crust.
4. In a mixer, beat cream cheese until fluffy.
5. Slowly beat in condensed milk until smooth.
6. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt one at a time; mix after adding each ingredient.
7. Pour over crust and smooth out.
8. Bake 1 hour, 15 minutes or until center appears nearly set when shaken.
9. Cool 1 hour.
10. Cover and chill at least 4 hours.
11. To make the glaze, combine whipped topping and maple syrup in a medium-size saucepan.
12. Heat on medium-high and bring to a boil for 15 to 20 minutes or until slightly thickened, stirring occasionally.
13. Stir in pecans.
14. Cover and chill until time to serve.
15. When ready to serve, spoon some of the maple pecan sauce over cheesecake.
16. Garnish with additional whipped cream and pecans if desired.