Maple Pumpkin Cheesecake

Directions

Note: Reduce maple syrup to ¼ cup if not making the Maple Pecan Glaze.

Preheat oven to 300℉ (150℃).

Combine crumbs, sugar and butter.

Press firmly onto the bottom of a 9 inch springform pan.

In a large mixing bowl, beat cheese until fluffly.

Gradually beat in sweetened condensed milk until smooth.

Add pumpkin, eggs, ¼ 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.

Refrigerate leftovers.

Glaze: In saucepan, combine remaining ¾ cup of maple syrup and whipping cream.

Bring to a boil.

Boil rapidly for 15 to 20 minutes or until thickened.

Stir occasionally.

Add ½ cup chopped pecans.

Cool; pour over chilled cheese cake just before serving.