Shelly's Recipe

MAPLE PUMPKIN CHEESECAKE

Category: Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (16 oz) can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
Maple Pecan Glaze (below)

Preheat oven to 300. Grease a springform pan with butter. Combine first 3 ingredients; mix until well moistened. Press firmly on the bottom pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, and nutmeg; mix well. Pour into prepared crust. Bake for 1 hour and 15 minutes or until edge springs back when lightly touched. Cool. Chill 2 to 4 hours.

TO SERVE: Drizzle slices of cheesecake with Maple Pecan Glaze.

Maple Pecan Glaze
¾ cup maple syrup
1 cup heavy cream
1/2 cup chopped pecans

In medium saucepan, combine maple syrup and cream. Bring to a boil; boil rapidly 15 to 20 minutes or until thickened, stirring occasionally. Stir in pecans.