Maple Pumpkin Cheesecake

By Niecer

Ingredients

• 1 1/4 cups crushed Ginger snaps
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (15 oz.) can pumpkin (2 cups)
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• MAPLE PECAN GLAZE
• 3/4 cup pure maple syrup
• 1 cup (1/2 pint) heavy cream
• 1/2 cup chopped pecans

Preparation

Step 1

HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of greased 9-inch spring form pan.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
MAPLE PECAN GLAZE
COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving.