1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1 (15 oz.) can pure pumpkin
3 eggs
1 c. maple syrup, divided
1 1/2 tsp. ground nutmeg
1 c. whipping cream
1/2 c. chopped pecans

In a small bowl, combine crumbs, sugar and butter; press firmly on bottom of a 9-inch spring-form pan.

In a large mixing bowl, beat cream cheese on medium speed until fluffy. Gradually beat in Eagle Brand milk until smooth. Add pumpkin, eggs, 1/4 cup syrup, cinnamon and nutmeg; mix well. Pour into spring-form pan.

Bake at 300°F for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

In a large saucepan, combine cream and remaining syrup. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in pecans. Cool. Spoon over cheesecake before serving.

Hint: Check cheesecake at 1 hour. When there is still a half dollar size jiggly spot left in middle, turn oven off, open door and leave for another hour.