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For Crust:
- 1/4 cup butter
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 can sweetened condensed milk (Eagle Brand)
- 2 cups pureed pumpkin (If using canned, 1- 16 ounce can)
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3 eggs
- 3/4 cup pure maple syrup
- 1/2 pint whipping cream
- 1/2 cup chopped pecans
- Preheat oven to 325F
- Combine graham cracker crumbs, sugar, ginger, cinnamon and melted butter. Press firmly on the bottom of a 9 inch baking pan (springform works the best) Cook for 10 minutes. Remove from oven.
- In a large mixing bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, maple syrup, cinnamon and nutmeg. Blend in eggs one at a time until mixed in. Do not over mix.
- Pour over crust.
- Place a 9x13 pan filled 1/4 with water on the bottom oven rack.
- Cook cheesecake on the middle rack for 1 hour and 15 minutes or until edge springs back when touched. The center will still be slightly soft.
- Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Cool for an additional hour.
- For glaze:
- In a medium saucepan, combine 3/4 cup maple syrup and 1 cup whipping cream (unwhipped)
- Bring to boil. Boil rapidly 15-20 minutes or until thickened. Stir occasionally. Add nuts.
- Top each slice with glaze
