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| 1 1/4 Tasse | graham cracker crumbs |
| 1/4 Tasse | sugar |
| 1/4 Tasse | butter |
| 3 | 8 oz. pkgs cream cheese; softened |
| 1 | 14 oz. can sweetened condensed milk |
| 1 | 16 oz. can pumpkin |
| 3 | eggs |
| 1 Tasse | Pure maple syrup* |
| 1 1/2 Teelöffel | cinnamon ground |
| 1 Teelöffel | nutmeg ground |
| 1/2 Teelöffel | salt |
| 1 Tasse | whipping cream |
| 1/2 Tasse | pecans chopped |
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* 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.
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