Maple Pumpkin Cheesecake

1-1/4 C. graham cracker crumbs
1/4 C. sugar
1/4 C. butter or margarine, melted
3 (8 oz. each) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (15 oz.) can pumpkin
3 eggs
1 C. maple syrup, divided
1-1/2 t. cinnamon
1 t. ground nutmeg
1 C. whipping cream
1/2 C. chopped pecans

In a small bowl, combine crumbs, sugar & butter; press firmly onto the bottom of a 9" springform pan. In a large mixing bowl, beat cream cheese on medium speed until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 C. maple syrup & spices; mix well. Pour over crumb mixture in pan. Bake at 350° for 1 hour & 15 minutes, or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, then remove sides of pan.

In a saucepan, combine cream & remaining 3/4 C. maple syrup. Boil rapidly for 15-20 minutes or until thickened, stirring occasionally. Stir in pecans & cool. Spoon over cheesecake before serving. Yield: 20 servings.

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