Maple Pecan Pumpkin Cheesecake

Crust:
13 pecan shortbread cookies, crumbled (about 1 3/4 cups)
2 tablespoons butter, melted
1/2 cup chopped canned pecans

Cheesecake:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (16 ounce) solid pack pumpkin
2 eggs
2/3 cup canned evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons maple flavoring
1/2 teaspoon ground cinnamon

Topping:
1/2 cup chopped canned pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

Heat oven to 350F.

For Crust: Mix the cookie crumbs and butter until uniformly moistened. Press onto the bottom and 1-inch up the sides of a 9- or 10-inch springform pan; sprinkle with pecans.

Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.

For Cheesecake:
Beat the cream cheese and brown sugar until creamy in a large bowl of an electric mixer at medium speed.

Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Pour into the prepared crust.

Bake in the oven for 55 minutes or until the edge is set.

For Topping:
Combine pecans, brown sugar, butter and maple flavoring. Sprinkle over the surface of cheesecake.

Return the cheesecake to 350F oven for 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.

Servings: 16
Source: Canned Food Alliance