*  Exported from  MasterCook  *

                         Maple Pumpkin Cheesecake

Recipe By     : Lisa Lepsy
Serving Size  : 8    Preparation Time :1:15
Categories    : Baking & Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  Cups          graham cracker crumbs
     1/4  cup           sugar
     1/4  cup           butter -- melted
   3      pkg           cream cheese -- 8 oz size, softened
   1      can           Eagle brand milk
   1      can           pumpkin -- 15 oz size
   3      each          eggs
   1      cup           maple syrup -- divided
   1 1/2  teaspoons     cinnamon
   1      teaspoon      nutmeg
   1      cup           whipping cream
     1/2  cup           pecans -- chopped

Heat oven to 350.

Combine crumbs, sugar and butter, press firmly onto bottom of 9"
springform pan.

In a large bowl, beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

Add pumpkin, eggs, 1/4 c maple syrup, cinnamon, and nutmeg.

Mix well and pour into prepared pan.

Bake 1 hour and 15 minutes or until edge springs back, center will be
slightly soft.

Cool, and chill for 3-4 hours until set.


For maple pecan glaze:

In saucepan combine remaining maple syrup, and the whipping cream.

Boil rapidly for 15-20 minutes until thickened.

Add in pecans.



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NOTES : Drizzle with warm glaze before serving chilled cake.