~HARVEST PUMPKIN CHEESECAKE~ Makes 1cake

2 1/2 cups graham cracker crumbs
1/2 cup sugar
1 stick butter, melted
1/4 cup finely chopped pecans
3 (8-ounce) packages cream cheese, room temperature
1 can sweetened condensed milk
1 can pure pumpkin
3 eggs 1/ 4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon nutmeg

Preheat oven to 300°F. Combine first four ingredients in a large mixing bowl. Pour mixture into a springform pan and mold along the sides and bottom, pressing until firm. Beat the cream cheese in another mixing bowl until silky. Add the condensed milk and pumpkin and continue to mix. Add the eggs one at a time and continue to mix after each addition until the batter is smooth. Fold in the remaining ingredients and mix thoroughly. Pour mixture into springform pan and bake for 1 hour and 10 minutes. Tum off the heat, but allow the cheesecake to remain in the oven for about 15 minutes. Then remove the cake and place it on a wire rack, allowing it to cool for another hour. Place in the refrigerator over­night. Remove sides of springform pan before serving.