Meals Matter

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Contributed By: SusanOnln
Chattanooga Time Free Press

Ingredients

1 1/4 cups Graham cracker crumbs

1/4 cup Sugar

1/4 cup Margarine

3 (8oz) pkgs. cream cheese, softened

1(14oz)can Sweetened condensed milk

1(15oz)can Pumpkin

3 Eggs

1/4 cup Maple syrup

1 1/2 tsp. Ground cinnamon

1 tsp. Ground nutmeg

1/2 tsp. Salt

Maple Pecan Glaze (recipe follows)

Preparation

Heat oven to 325F. Combine graham crecker crumbs, sugar and butter: press firmly on pottom of a 9" springform pan.

With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg & salt: mix well. Pour over crust in prepared springform pan. Bake 1 1/4 hours 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. Garnish wit additional pecans, if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.

Cook's Notes

Maple Pecan Glaze
1 cup (1/2 pt.) whipping cream
3/4 cup maple syrup
1/2 cup chopped pecans
In a medium saucepan, combine whipping cream & maple syrup & bring to a boil. Boil rapidly for 15-20 min. or until slightly thickened; stirring occasionally.
Stir in chopped pecans. Cover & chill until served.

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