MAPLE PUMPKIN CHEESECAKE

MAPLE PUMPKIN CHEESECAKE 1 1/4 C.Graham cracker crumbs 1/4 cup sugar 1/4 cup butter or margarine, melted 3 (8 ounce) packages cream cheese, softened 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk 1 (15 ounce) can pumpkin 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: 1 cup whipping cream 3/4 cup pure maple syrup 1/2 cup chopped pecans Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. 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 and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. To serve, spoon some Maple Pecan Sauce over cheesecake. 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.