Pumpkin Maple Cheesecake

• graham cracker crumbs↗1 1⁄4 cups
• sugar or 1/4 Splenda sugar substitute↗1⁄4
• melted margarine1⁄4 cup
• fat free cream cheese↗3

  (8 ounce) packages, softened

• sweetened condensed milk↗1

  (14 ounce) can

• pumpkin↗1

  (15 ounce) can

• eggs↗3
• maple syrup↗1⁄4 cup
• ground nutmeg↗1 teaspoon
• cinnamon1 1⁄2 teapsoons
• salt↗1⁄2 teaspoon
• Pecan maple glaze
• maple syrup↗3⁄4 cup
• whipping cream↗1 pint
• finly chopped pecans1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 325°F.

2. 2

   Combine crumb sugar and butter.

3. 3

   Press mixture into 9-inch spring form pan.

4. 4

   Beat cream cheese until nice and fluffy.

5. 5

   Then add condensed milk.

6. 6

   Blend until smooth.

7. 7

   Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt.

8. 8

   Mix up well.

9. 9

   Pour into pan.

10. 10

    Bake 1 1/4 hours or until appears to be set when shaken.

11. 11

    Let cool for about 1 hour, then cover and refrigerate for at least 4 hours.

12. 12

    Before serving, add pecan maple glaze.

13. 13

    You may add, whipped cream, chocolate or sliced pecans to garnish if desired!

14. 14

    --Pecan maple glaze--.

15. 15

    In saucepan combine maple syrup and whipping cream.

16. 16

    Bring it to a boil for about 15-20 minutes, or until thick.

17. 17

    Stir on occasion.

18. 18

    Lastly, add in pecans.