Maple Pumpkin Cheesecake

Ingredients

• 0.3 cup butter melted
• 15 ounce pumpkin canned
• 14 ounce eagle brand® condensed milk sweetened canned
• 24 ounce cream cheese softened
• 3 large eggs 
• 1.3 cups graham cracker crumbs 
• 1.5 teaspoons ground cinnamon 
• 1 teaspoon ground nutmeg 
• 0.8 cup maple syrup pure
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• springform pan

Directions

1. Preheat oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
4. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well.
5. Pour into prepared pan.
6. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
7. To serve, spoon some Maple Pecan Sauce over cheesecake.
8. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.