1 1/2 c. gingersnap cookie crumbs (about 32 cookies)
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 (16 oz.) can pumpkin (about 2 c.)
3 eggs
3/4 c. pure maple syrup
2 tsp. pumpkin pie spice
Maple Whipped cream

Preheat oven to 300 degrees. Combine crumbs and butter; press firmly on bottom of 9-inch spring form pan or 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, pure maple syrup and pumpkin pie spice; mix well. Pour into prepared pan.

Bake one hour and 20 minutes or until edge springs back when lightly touched (center will be slightly soft). Turn off oven and allow cheese cake to cool in oven with door slightly open. Cool. Chill. Garnish with maple Whipped Cream. Refrigerate leftovers. Makes one 9 inch cheese cake.

MAPLE WHIPPED CREAM:

In small mixer bowl, beat 1 cup (1/2 pint) whipping cream and 1/4 cup pure maple syrup until stiff.