Pecan Pumpkin Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1/4 cup maple syrup
• 3 large eggs, room temperature
• 1 can (15 ounces) solid-pack pumpkin
• 2 tablespoons cornstarch
• 3 teaspoons vanilla extract
• 1-1/2 teaspoons pumpkin pie spice
• 1 cup heavy whipping cream
• 3/4 cup maple syrup
• 1/2 cup chopped pecans, toasted

1. Preheat oven to 325u0b0. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan.
2. Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
3. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold.
5. Remove rim from pan. Stir topping; spoon over chilled cheesecake.

graham cracker crumbs, sugar, butter, cream cheese, brown sugar, sugar, maple syrup, eggs, solidpack pumpkin, cornstarch, vanilla, pumpkin pie spice, heavy whipping cream, maple syrup, pecans

Taken from www.tasteofhome.com/recipes/pecan-pumpkin-cheesecake/ (may not work)