Crust:

3/4 c. graham cracker crumbs
3 tbsp. butter, melted
1 tsp. cinnamon
2 tbsp. brown sugar, firmly packed
3 tbsp. pecans, chopped

Grease a 9-inch spring-form pan or spray with nonstick vegetable oil. Combine all ingredients and mix well. Line bottom and partially up the sides of the prepared pan. Refrigerate until ready to add filling.

Filling:

4 (8 oz.) pkg. light cream cheese, softened
1/4 c. brown sugar, firmly packed
3 eggs or 2 eggs plus 2 egg whites
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix (not canned pumpkin)
1/4 c. pecans or walnuts, chopped
pure maple syrup
whipped cream

Preheat oven to 325°F. In a large bowl, beat softened cream cheese until fluffy. Gradually add the sugar and brown sugar and mix well. Add the eggs one at a time, beating well after each addition. Gradually add the flour and pumpkin pie mix, blending well. Stir in the nuts. Pour into crust lined spring-form pan.

Bake 1 hour and 45 minutes or until center is firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cake will not crack. Brush top with maple syrup. Chill completely. Remove sides of pan before serving.