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11/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter or margarine
3 (8-ounce)packages cream cheese,softened
1 (14-ounce) can condensed milk
1 (16-ounce) can pumpkin (2cups)
3 eggs
1 cup maple syrup (divided)
11/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 300 degrees.Combine crumbs,sugar and butter;
press firmly on bottom of 9-inch springform pan or 13x9 inch baking pan.
In large mixer bowl,beat cheese until fluffy. Gradually beat in condensed
milk until smooth.Add pumpkin,eggs,1/4 cup of maple syrup,cinnamon,
nutmeg and salt;mix well.Pour into prepared pan.Bake 1 hour and 15 minutes
or until cake springs when lightly touched (center will be slightly soft).
Cool.Chill. 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 a boil.Boil rapidly 15 to 20
minutes;stir occasionally.Add 1/2 cup chopped pecans.
(makes about 11/4 cups).



Found this on www.havefunbaking.com tried it and it was really good!