Maple Pumpkin Cheesecake

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 sweetened condensed milk
1 (15-ounce) can pumpkin (2 cups)
3 eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze (recipe follows)

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

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake

Maple Pecan Glaze: In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.