Maple Pumpkin Cheesecake

Ingredients

130 gr graham cracker crumbs
50 gr sugar
55 gr butter
120 gr pkgs
400 ml sweetened condensed milk
475 gr pumpkin
3 eggs
325 gr pure maple syrup
4 gr cinnamon
2 gr nutmeg
1 gr salt
240 ml whipping cream
65 gr pecans

Instructions

* Reduce maple syrup to quarter cup if not making the Maple Pecan Glaze.

Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto the bottom of a 23 cm springform pan. In a large mixing bowl, beat cheese until fluffly. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, quarter 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 0.75 cup of maple syrup and whipping cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until thickened. Stir occasionally. Add half cup chopped pecans. Cool; pour over chilled cheese cake just before serving.