Maple Pumpkin Cheesecake

Ingredients

• 1.25 cups graham cracker crumbs
• 0.25 cups white sugar
• 0.25 cups unsalted butter or margarine , melted
• 3 packages cream cheese , 8 ounce
• 1 can Eagle brand sweetened condensed milk , 14 ounce
• 1 can pure pumpkin , 15 ounce
• 3 large eggs
• 0.25 cups pure maple syrup
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoons salt

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened; press firmly into the bottom of a 9-inch springform pan.

3. 3

   Beat cream cheese in a large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt; mix well. Pour into crust.

4. 4

   Bake in the preheated oven until center appears nearly set when shaken, 1 hour and 15 minutes. Cool 1 hour on a wire rack. Cover and chill at least 4 hours.

5. 5

   Combine heavy cream and 3/4 cup maple syrup in a medium saucepan; bring to a full boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in chopped pecans. Cover and chill. Stir before serving.

6. 6

   Spoon maple pecan glaze over cheesecake.