*  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 till fluffy.
 Gradually beat in sweetened condensed milk till 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 untill edge springs back, center will be
 slightly soft.
 Cool, and chill for 3-4 hours till set.
 For maple pecan glaze:
 In saucepan combine remaining maple syrup, and the whipping cream.
 Boil rapidly for 15-20 minutes till thickened.
 Add in pecans.
 
 
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Drizzle with warm glaze before serving chilled cake.