IngredientsEdit

• 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 Edit

• 1 cup (½ pint) whipping cream
• ¾ cup pure maple syrup
• ½ cup chopped pecans

DirectionsEdit

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 Edit

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.