Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter

3 8 oz. pkgs. cream cheese -- softened

1 14 oz. can sweetened condensed milk

1 16 oz. can pumpkin

3 eggs

1 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

1/2 cup pecans -- chopped

* Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze.

Preheat oven to 300. Combine crumbs, sugar and butter. Press firmly onto the bottom of a 9" springform pan. In a large mixing bowl, beat cheese until fluffly. 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 and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze. Refrigerate leftovers.

Glaze: In saucepan, combine remaining 3/4 cup of maple syrup and whipping cream. Bring to a boil. Boil rapidly for 15 to 20 minutes or until thickened. Stir occasionally. Add 1/2 cup chopped pecans. Cool; pour over chilled cheese cake just before serving.