*  Exported from  MasterCook  *
 
                          Maple Pumpkin Cheesecake
 
 Recipe By     : Laura Hunter
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          graham cracker crumbs
      1/4  cup           sugar
      1/4  cup           butter
    3      8 oz. pkgs.   cream cheese -- softened
    1      14 oz. can    sweetened condensed milk
    1      16 oz. can    pumpkin
    3                    eggs
    1      cup           pure maple syrup*
    1 1/2  teaspoons     ground cinnamon
    1      teaspoon      ground nutmeg
      1/2  teaspoon      salt
                         Maple Pecan Glaze
    1      cup           whipping cream
      1/2  cup           pecans -- chopped
 
 *  Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze.
 
 Preheat oven to 300.  Combine crumbs, sugar and butter.  Press firmly onto
 the bottom of a 9 springform pan.  In a large mixing bowl, beat cheese until
 fluffly.  Gradually beat in sweetened condensed milk until smooth.  Add
 pumpkin, eggs, 1/4 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 3/4 cup of maple syrup and whipping
 cream.  Bring to a boil.  Boil rapidly for 15 to 20 minutes or until
 thickened.  Stir occasionally.  Add 1/2 cup chopped pecans.  Cool; pour over
 chilled cheese cake just before serving.
 
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