1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup margarine or butter, melted

3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)

1 (15 ounce) can pumpkin

3 eggs

1/4 cup maple syrup

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

Maple Pecan Glaze: 1 cup whipping cream

3/4 cup pure maple syrup

1/2 cup chopped pecans

whipped cream (optional)

pecan halves (optional)

 Preheat oven to 325 degrees.Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans if desired. Pass remaining sauce. Store leftovers covered in refrigerator. Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving