Maple Pumpkin Cheesecake
rec.food.cooking/Macom (1998)

1/4 cup margarine or butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (16 oz.) can pumpkin (2 cups)
3 eggs
1 (8 oz.) bottle pure maple syrup, divided
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt

Preheat oven to 300 degrees.

Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan or 13 by 9-inch baking pan.

In large mixer bowl, beat cheese 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 prepared pan. Bake 1 hour 15 minutes or until cake springs back when lightly touched (center will be slightly soft). Cool.

Top with maple pecan glaze. Refrigerate leftovers.

Maple Pecan Glaze
In saucepan, combine remaining 3/4 cup maple syrup and 1 cup (1/2 pint) whipping cream; bring to boil. Boil rapidly 15-20 minutes; stir occasionally. Add 1/2 cup chopped pecans. Pour this over the cheesecake and spread evenly.