Maple Pumpkin Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 can (15 ounces) solid-pack pumpkin
• 1/4 cup maple syrup
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 large eggs, lightly beaten
• 2 cups sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract

1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a
2. . Bake at 325u0b0 for 12 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined.
4. Pour into crust. Place pan on
5. . Bake at 325u0b0 for 70-75 minutes or until center is almost set. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer.
6. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, cream cheese, condensed milk, solidpack pumpkin, maple syrup, ground cinnamon, ground nutmeg, salt, eggs, sour cream, sugar, vanilla

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