Ingredients
- 3 eggs
- 16 oz pumpkin
- 14 oz sweetened condensed milk
- 1 cup pure maple syrup
- 1 cup whipping cream
- 1 1/4 cups graham cracker crumbs
- 8 oz pkgs
- 1/2 cup pecans (chopped)
- 1/4 cup butter
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon (ground)
- 1 teaspoon nutmeg (ground)
- 1/2 teaspoon salt
* 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.
