Maple Pumpkin Cheesecake

Ingredients:
1 - 1/4 cups 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 sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 - 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans

whipped cream (optional)
pecan halves (optional)

Directions:
Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

Bake 1 -1/4 hours or until center appears nearly set when shaken. Cook 1 hour. Cover and chill at least 4 hours.